Crispy Loaded Hasselback Potato Bites

‘Tis the season to be jolly and gather for holiday parties. When it is your turn to bring an appetizer make sure your itemized market list includes potatoes and bacon. Then you will be ready to make your customized party tray. ¬†This recipe is perfect as a side dish too.

YIELD: Makes 10-15, depending on number of potatoes

INGREDIENTS:

1 lb. small potatoes (about 2″ across – red or Yukon work fine)
Olive oil
Kosher salt
Sliced cheese (picture shows 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.

Serve warm or at room temperature.

Enjoy!