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loaded mini potatoes with sour cream

4 strips thick-cut, natural bacon
2 pounds petite gold potatoes, scrubbed and halved
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 oz shredded cheddar cheese
2 Tbsp finely chopped chives
12 oz Good Culture Probiotic sour cream

directions:

  1. Preheat the oven to 375F.

  2. Place an oven-safe wire cooling rack over a baking sheet, and line with the bacon strips. Bake for 7 minutes. Flip the strips and bake for another 5-7 minute, or until crisp.

  3. Set the bacon aside to cool.

  4. Toss the halved potatoes with the olive oil. Place on a parchment-lined baking sheet, and sprinkle with sea salt and freshly ground pepper.

  5. Place in the oven and bake for 15 minutes, or until fork-tender.

  6. Sprinkle with the cheddar cheese and bake for another 3-4 minutes, or until the cheese is melted and golden.

  7. Remove the potatoes from the oven and set aside until cool enough to handle.

  8. Chop into bits and set aside.

  9. Arrange the potatoes onto a serving plate, and add 1 tablespoon of sour cream to each.

  10. Sprinkle with chives and bacon, and extra salt and pepper as desired.

  11. Enjoy while warm!