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Mini Hasselback Loaded Potatoes

Prep Time
10 min
Cook Time
40 min
Yields
10 - 15 servings

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.

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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
strip bacon, cooked and diced
2
green onions, green parts only, diced or 2 Tbsp diced chives
½
tsp paprika
4
ounce Cheddar cheese, thinly sliced and cut into small squares
½
bunch fresh rosemary sprigs
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directions

Step 1

Preheat oven to 425ºF.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 7

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

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