Recipe by Mary Reilly, Styling by Joy Howard, Photo by Dominic Perri
Perfect for game day or any day, these two-bite morsels will tick all the essential snack boxes: crispy, cheesy, and salty. Try fingerlings or tiny new potatoes. If only large ’taters are to be found, follow the recipe (the baking time will be longer), but cut the potatoes into inch-wide wedges.
Serves 6 as a snack
1½ pounds little potatoes (about 12 small potatoes)
2 tablespoons olive oil
Salt and ground black pepper
½ cup shredded cheese (try cheddar, pepper jack, parmesan, or a combination)
¼ pound bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons minced chives
Heat oven to 400°F. Bake potatoes until cooked through, about 30 to 45 minutes. Let cool until cool enough to handle.
Cut each potato in half lengthwise. Gently scoop out some of the potato, making a boat. Drizzle each half with olive oil and season with salt and pepper. Bake for an additional 20 minutes, or until the potatoes are golden and crispy.
Divide the cheese and bacon between the potato halves. Broil until the cheese melts. Remove from oven and top with sour cream and chives.