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Loaded Mini Hasselback Potatoes | Simmer & Sage

Loaded Mini Hasselback Potatoes

Topped with sharp cheese, garlic butter, bacon and chives, makes a great side dish or appetizer
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2 dozen

Ingredients
  

  • 2 dozen miniature potatoes I use a combination of white, red and purple
  • 1/2 stick unsalted butter
  • 1/2 tsp. garlic powder
  • 1 cup sharp cheddar cheese shredded
  • 3-4 slices bacon
  • 2 Tbsp. fresh chives
  • 1/3 cup sour cream

Instructions
 

  • Preheat oven to 450 degrees.
  • Wash and dry the potatoes. Set a potato lengthwise in between two chopsticks or wooden spoons. Make crosswise slices in the potato, stopping once your knife hits the chopsticks. Repeat with remaining potatoes. Set potatoes on a baking sheet lined with parchment paper.
  • Melt the butter in the microwave for 20-30 seconds, then stir in the garlic powder. Pour melted garlic butter over the potatoes. Sprinkle with coarse salt. Bake for 25 minutes.
  • Meanwhile, cook the bacon and dice it up. Wash and snip the chives.
  • Remove potatoes from the oven and top with shredded cheddar cheese. Bake for an additional 5 minutes.
  • Remove potatoes from the oven and top with sour cream, bacon and chives. Serve warm.
Keyword appetizers, gluten free, vegetarian
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