A playful appetizer that channels its larger baked potato self. These mini spuds may look precious, but their taste is anything but. Pass them around at your next party – they’re an instant conversation starter.
Preheat oven to 425ºF.
In each potato, without slicing all the way to the bottom, cut several slices crosswise to create an “accordion” (tip: place potatoes in a wooden spoon and cut inside the spoon; the lip will prevent your knife from cutting all the way through.
On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.
Roast for 30 to 35 minutes until potatoes are tender when pierced with a fork and skin is beginning to crisp. Cool for 5 minutes.
In each slice, stuff with a square of cheese. Bake for 5 minutes longer, until cheese has melted.
Poke a sprig of rosemary into the bottom of each potato (acting like a skewer) and place on a serving plate.
Garnish each potato with a small amount of sour cream, bacon, green onion or chives and a dusting of paprika. Serve warm.