CRISPY LOADED
HASSELBACK POTATO BITES
YIELD: Makes 10-15, depending on number
of potatoes
INGREDIENTS:
1 lb. small potatoes (about 2"
across - red or Yukon work fine)
Olive oil
Kosher salt
Sliced cheese (your choice – I used Colby Jack), cut into small squares
Olive oil
Kosher salt
Sliced cheese (your choice – I used Colby Jack), cut into small squares
For topping:
Light sour cream
Cooked bacon, chopped
Sliced green onions
Light sour cream
Cooked bacon, chopped
Sliced green onions
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line a large baking sheet
with aluminum foil.
2. Using a sharp knife, make several cuts through each
potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub
with olive oil and sprinkle with salt.
3. Bake for 30 minutes, until potatoes are tender. Place
cheese squares in between a few of the cuts on each potato. Return to oven for
5-10 additional minutes, until cheese has melted. Let cool 10 minutes before
topping with sour cream, bacon and green onions, or your desired toppings.
4. Serve warm or at room temperature.
5. Enjoy!
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