Mini Hasselback Loaded Potatoes

  • prep time10 min
  • total time 50 min
  • serves 10 - 15

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.

Click here to watch how to make this recipe.

94 Ratings
Directions for: Mini Hasselback Loaded Potatoes

Ingredients

Potatoes

1 ½ lb(s) mini red or white potatoes

2 Tbsp extra-virgin olive oil

½ tsp salt

Toppings

½ cup sour cream

4 strips bacon, cooked and diced

2 green onions, green parts only, diced or 2 Tbsp diced chives

½ tsp paprika

4 oz Cheddar cheese, thinly sliced and cut into small squares

½ bunch fresh rosemary sprigs

Directions

Potatoes

1. Preheat oven to 425ºF.

2. 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.

3. On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.

4. 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.

Toppings

1. In each slice, stuff with a square of cheese. Bake for 5 minutes longer, until cheese has melted.

2. Poke a sprig of rosemary into the bottom of each potato (acting like a skewer) and place on a serving plate.

3. Garnish each potato with a small amount of sour cream, bacon, green onion or chives and a dusting of paprika. Serve warm.

Source and Credits

Recipe courtesy of Allison Day

Video

See more: Appetizer, Bake, Cheese, Great Canadian Cookbook, Herbs, Pork, Potatoes, Side, Holiday Sides


https://www.foodnetwork.ca/recipe/mini-hasselback-loaded-potatoes/18684/

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