SUPER CRISPY mashed potatoes plus sour cream, bacon + chives. The lightest and perfect bite-sized appetizer.
A loaded baked potato in crunchy bite form for game day? Yes Yes Yes.
No, but really, game day or not, this appetizer is an absolute must for any gathering, potluck, picnic—you name it.
With a quick cook of the potatoes, you can mash these guys, bake them to crispy perfection and top with a dollop of sour cream, crispy bacon bits and chives.
They will immediately disappear from the crowd, so be sure to get your fix in.
- 2 pound Baby yellow potatoes
- Kosher salt and freshly ground black pepper, taste
- 2 spoons Olive oil
- ¾ Goblet Grated cheddar cheese
- 4 slices Bacon, cut into cubes
- ⅓ Goblet Sour cream
- 2 spoons chopped fresh chives
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Preheat oven to 450 degrees Fahrenheit. Lightly grease a baking pan or coat with non-stick spray.
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Place potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil and cook until softened, about 15 minutes; Filter well and cool slightly.
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Place potatoes on the prepared baking sheet. Using a flat dry measuring cup or cup, carefully mash the potatoes until they are flattened but still in one piece. brush with olive oil; Season with salt and pepper, to taste.
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Put in the oven and bake for 25-30 minutes, or until golden and crispy. Sprinkle the top of each potato with cheese; Put in the oven and bake until the cheese melts, another 2-3 minutes.
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Warm up a A large cast iron pan on medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. drain excess fat; Transfer bacon to a plate lined with a paper towel.
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Top each potato with sour cream, bacon and chives.
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Serve immediately.
