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I am starting a new round of rolling recipes with a great recipe perfect for entertaining, as we enter the holiday season. These adorable little baked potatoes can be eaten easily in 1 or 2 bites. They are fully loaded with sour cream, bacon, and chives resulting in a mouthful of flavour in a small package. I absolutely adore these little appetizers and my kids gobbled up my last batch. Since they reheat and transport very well they do just as well as a pot luck item which is fantastic as t’s always hard to find a good hardy ‘main course’ type of menu item to bring.
My recipe below makes 24 pieces, so multiply the recipe accordingly for larger parties.
You will notice my recipe calls for an additional potato. Because you want each cup to be overfilled an additional potato is required to increase the amount of filling.
You will need:
1 lb mini yellow potatoes
1 large baking or yellow flesh potato
2 cloves of garlic
1 tbsp olive oil
1 tsp salt
2 tbsp sour cream
1 tbsp butter
1/3 cup milk
1 strip of bacon cooked and chopped into very small pieces
5 stalks of fresh chive, chopped finely [next rolling recipe featured ingredient]
1/2 cup finely shredded cheddar cheese (optional)
Preheat oven to 450 degrees fahrenheit
1) Toss the mini potatoes and garlic in olive oil. Spread the potatoes on a baking sheet.
2) Wrap the large potato in aluminium foil. Wrap the garlic cloves in foil as well.
3) Place all 3 items into the oven and let bake for 40 minutes or until a fork can easily pierce the potatoes.
4) Let potatoes cool for 20 minutes
5) Slice each of the potatoes in half and scoop out the flesh into a a medium to large bowl. Try to ensure the potato skins remain intact, although it is ok to leave a little layer of flesh to the skin. Do the same with the large baked potato although you can dispose of the skin.
6) In a small microwave safe bowl, warm the milk, butter, and sour cream on high for 40 second. Mix together ensuring the butter is melted. If it requires additional heating, place back in microwave for another 15 seconds.
7) Add the milk mixture to the potatoes. Add the roasted garlic. Mash the potatoes until you reach the texture you desire.
8) Add the bacon, salt, and chive and mix well.
9) Scoop the mashed potatoes back into the potato skins
10) If you wish, top each baked potato with shredded cheese and pop back in the oven at 325 until the cheese melts.