Crispy Loaded Hasselback Potato Bites
INGREDIENTS:
- 1 lb. small potatoes (about 2" across - red or Yukon work fine)
- Olive oil
- Kosher salt
- Sliced cheese (your choice – I used Colby Jack), cut into small squares
For topping:
- Light sour cream
- Cooked bacon, chopped
- Sliced green onions
DIRECTIONS:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
- Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
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