June 06, 2013
I am addicted to Pinterest lately. I like to think that Pinterest was created for people like me, you know the ones that get bored so quickly with the same old meals, day in and day out, yeah, those people. Recently I have been noticing a lot of potato dishes. I got the bug, I had to try it.
This was so easy and fun to make, that I can't wait to make them again! These were the perfect combination of crispy and soft.
On a side note, I can't wait to make these in the mini baby potato version, what a great little appetizer they would make!
Here's what you'll need:
salt and pepper to taste
First you'll want to peel and wash your potatoes, I went ahead and prepared one for each person, which turned out to be more than enough, as these potatoes were on the large side. *Note peeling the potato isn't necessary, I just happen to like them better when they are peeled.
To make things a little easier, I placed a wooden spoon on each side of the potato, so I wouldn't accidentally cut all the way through one. You'll want to make your cuts approx a quart inch thick.
(Excuse the poor lighting, I really need to get some better food lighting in my kitchen for pictures.)
I washed the potatoes for a second time once they were all cut, which I think helps them to separate a little better when baking.
Next place into a baking dish, and lightly drizzle the tops of each potato with Olive Oil.
Next I took some fresh cut chives from our garden and cut some pieces off over the tops of the potatoes.
You'll want to save some for the garnish once they come out of the oven.
Next you'll want to place a small thin pat of butter on each one. Due to the large size of these potatoes, I used 2 thin pats on each potato. Add your bacon crumbs. Because I was a little short on time, I used Real Bacon Bits. If you have the time, cut bacon into small pieces and cook on the stove top until they can be crumbled. If you don't have the time, the real bacon bits tasted just fine!
Bake in a 400 degree oven for about 40 minutes. Take them out of the oven and sprinkle the cheddar cheese onto each one, and cook for another 5 minutes, allowing the cheese to thoroughly melt.
Once you take them out of the oven, pipe a little sour cream onto the top of each one, and sprinkle with a little fresh chive. ( I place a large spoonful of sour cream into a sandwich baggie, cut the tip off, and squeeze onto the top of each on, making the application super easy!)