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:
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Preheat the oven to 375F.
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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.
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Set the bacon aside to cool.
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Toss the halved potatoes with the olive oil. Place on a parchment-lined baking sheet, and sprinkle with sea salt and freshly ground pepper.
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Place in the oven and bake for 15 minutes, or until fork-tender.
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Sprinkle with the cheddar cheese and bake for another 3-4 minutes, or until the cheese is melted and golden.
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Remove the potatoes from the oven and set aside until cool enough to handle.
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Chop into bits and set aside.
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Arrange the potatoes onto a serving plate, and add 1 tablespoon of sour cream to each.
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Sprinkle with chives and bacon, and extra salt and pepper as desired.
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Enjoy while warm!
Hey, GREAT recipe!
Keep on with the great products!
I LOVE you’re cttage cheese, delicious and clean!
I’m Italian, how about making ricotta???
Love you guys,
Piestro
Your is the very best cottage cheese I have ever had. I use it to make my grandmother’s heavenly cheese dumplings. She used to use large curd cottage cheese and I can’t find that anymore. Her recipe is still good with yours. Good Culture is hard to find in the Sebastopol CA area, but they have it at Andy’s Produce. I always buy 2 or 3 cartons at a time.