Baked potatoes with a twist
With their bacon and cheddar flavours and melt-in-your-mouth texture, these easy-to-make mini baked potatoes will definitely earn MVP status! Serve them hot, serve them warm, serve them on a fancy platter or in the middle of the table with dill-and chive-flavoured sour cream. Prefer a dip with a bit of a kick? Swap out the herbs for a hot sauce like Sriracha. If you want to chill before the game with an aperitive, prepare these little guys the night before and just pop them in the oven a few minutes before serving.
Mini baked potatoes
Preparation: 30 minutes
Cooking: 25 minutes
Cost per serving: $0.30
30 baby potatoes, about 450 g (1 lb)
6 slices strong orange cheddar, crumbled
4 slices bacon, crumbled
45 mL (3 tbsp) olive oil
Salt and pepper
Seasoned sour cream*
250 mL (1 cup) sour cream
2 green onions, chopped
45 mL (3 tbsp) chopped dill
45 mL (3 tbsp) chopped chives
Salt and pepper
*For a spicy sauce, replace the dill and chives with 15 mL (1 tbsp) or more of hot sauce, such as Sriracha.
1. Preheat oven to 180°C (350°F).
2. Slice each potato many times, without cutting all the way through to the bottom.
3. Insert the bacon and cheddar alternating between each slit.
4. Place on a baking sheet, drizzle with olive oil and season with salt and pepper.
5. Bake in the oven for approximately 30 minutes or until potatoes are golden brown and tender.
6. In a bowl, mix all the ingredients for the sour cream and serve with baked potatoes.
For this recipe, use baby potatoes. When slicing them, make sure you don’t cut too deep (or you’ll just end up with potato slices). And use a cocktail fork if your tasty treats are too hot!
What to drink with these bacon-and-cheese-stuffed baked potatoes?
The bold flavours of bacon and cheddar will enjoy the accessibility of an easy-drinking red featuring smoky notes, like a South African Pinot Noir for example. Thanks to their fruity attack, wines of the Fruity and medium-bodied taste tag will also be a hit served chilled. Beer is also a logic option to balance the saltiness and greasiness (and deliciousness) of this recipe. The light and refreshing properties of a blonde beer will get the job done right!
Photography: Maude Chauvin