Here's everything you want from a delicious baked potato combined into one bite. If time is an issue and you can't roast the potatoes, divide them into two batches, place in plastic wrap and microwave for 4 minutes until very tender. Remove, cut and add all the fixings.
|20 to 25 baby or fingerling potatoes, cleaned and dry||6 slices bacon, cooked crisp and crumbled|
|1 tablespoon olive oil||1/2 cup sour cream|
|1 teaspoon kosher or sea salt||2 tablespoons chopped chives or green onions|
|1/2 teaspoon black pepper|
Preheat the oven to 425 degrees F.
Place the potatoes on a rimmed baking sheet with the olive oil, salt and pepper. Roll around to coat the potatoes well. Bake in the oven until very tender, about 20 to 25 minutes. Remove from the oven and split open the tops of the potatoes with a small paring knife.
When cool enough to handle, use your hands to squeeze the potatoes from the bottom slightly to push up the meat of the potatoes. Dollop with a 1/2 teaspoon sour cream, crumbled bacon and chives. Sprinkle with additional black pepper if desired.
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