There are days when I kind of am unsure as to what recipe to post. Do you want a dessert? Maybe a bread? Ohhhhhhhhh pizza perhaps? With Christmas next week (seriously? I haven’t even bought a single present yet! UGH!), we are all inundated with sweets. However I like to be flexible and pose it to you guys as to what you’d like to see next. The overall consensus was “ALL of them” (lol love you guys!) followed by “side dish” because again, sweets are abundant right now. This dish is so simple yet it looks like you slaved all day over making it. It’s great as a side dish, as an appetizer, a buffet food, perfect for those football game gatherings and even tailgating! Just make ’em at home up to the smashed part and then reheat on the grill, top ’em with your stuff and inhale!
Now these are best made with the smaller potatoes, ‘B’ sized or ‘New’ potatoes. You want these to be appetizers; almost 2 biters. You want them small enough you can pick them up with your fingers and bite into them in just a couple bites. Or if you’re Mr. Fantabulous, just a single bite. LOL
These are literally a baked potato sans the butter but in a more fancy schmancy version that doesn’t require a fork. Okay fine, you can use a fork if the dining experience calls for it (like if you invite your boss over for dinner or you want to impress someone). But for me, these babies went on a buffet plate and people just picked them up with a serving fork (some used their fingers when I wasn’t looking… lol) but all just treated them as a finger food.
You can easily top these with just about anything you normally put on your baked potato. Okay well maybe not everything. Like I can’t see you pouring chili on top and having it as a finger food however you could go even with some shredded bbq chicken and melted cheddar on top with a drizzle of bbq sauce. Oh wait… that sounds freaking amazing right now!
*looks at the clock*… damn.. it’s almost midnight. I soooooooo want to try that right now! LOL
If you didn’t want to make these as an addition to your Christmas dinner, then I would go for New Years Eve! You can make these ahead of time (without the toppings) and when you’re ready to serve, pop ’em in the oven to reheat and melt the cheeses. These keep for about 3 days in the fridge, covered though you’ll never find them in my fridge that long as they mysteriously vanish by the end of the day. LOL
And yes, they are great cold in case you’re wondering. Wha??? Don’t look at me that way! I did it for you! I had to test it out just to be sure it didn’t turn poisonous or the like. See! I do love you guys! I risk my life and force myself to eat this at all times just to be sure it’s still good. LOL *puts on hip waders cause it’s getting kinda deep in here*. LOL ♥ you!
Okay I need to quit writing more on this post as my stomach is growling and all I want are these things at midnight! While I won’t make these tonight, rest assured I will be making these lovelies tomorrow for lunch!Print
- 12 small to medium sized red potatoes, washed with just a few fork pricks in each
- 1 tablespoon olive oil plus enough to spray
- 1/2 teaspoon kosher salt
- 4–5 slices crispy cooked bacon, ripped into small pieces
- 1/2 cup shredded cheddar
- 1/4–1/2 cup sour cream
- 3 green onions, minced – whites and greens
- Preheat oven to 450F with a rack in the middle and one towards the bottom.
- In a bowl add the potatoes, olive oil and salt.
- Gently mix to coat evenly.
- Place a piece of foil on the lower rack.
- Place the potatoes directly on the middle oven rack.
- Bake for ~40-50 minutes or until the potatoes are fork tender.
- Line a baking sheet with foil and lightly spray with baking spray.
- Remove the potatoes from the oven and place on the baking sheet.
- Using the back of a metal spatula (without having cut outs in it) or even the bottom of a heavy cup or soup can (clean it first), smash the potatoes down to about 1” thick.
- Lightly spray the potatoes with olive oil and top with cheddar cheese.
- Bake for 3-5 minutes to just melt the cheese.
- Remove from the oven and garnish with bacon, sour cream and green onions.
To make ahead, roast the potatoes and then smash them down. Place the potatoes on a plate, allow to cool and then cover with plastic wrap. To serve, place on baking sheet, spray with oil and bake for 10 minutes to reheat. Then top with cheese, bake for 3-5 and garnish as stated above.