Loaded Hassleback Potatoes

It’s NFL playoff time (GO Pack GO) and the world’s biggest football party is right around corner, so I really wanted to share a great gameday recipe idea that is not only delicious, but really easy to make! One of my favorite appetizers is potato skins, the kind with a crispy skin that is covered in cheese and bacon, then dipped in sour cream or ketchup (I know I’m weird, but its the same as having fries with ketchup.) The only problem is they are a lot of work to make at home and I wanted something easier, thus the inspiration for these loaded hassle back potatoes, that are sure to be a huge hit for any occasion!

Loaded Hassleback Potatoes

Ingredients:

• 1lb of small potatoes (about 2″ in length is a perfect size)
• Olive oil
• Kosher salt
• Sliced cheese – (I had left over colby jack cheese from another recipe, so I used that.)

Bonus Topping:

• Lite Sour Cream
• Chopped Bacon
• Sliced Chives

Directions:

Preheat oven to 400 degrees and then line a baking sheet with aluminum foil.

Using a sharp knife, make several slices through each potato, only slice about 3/4 of the way down. Place potatoes on the baking sheet. Rub with olive oil and sprinkle with kosher salt.

Bake for 35 minutes, until potatoes are tender. You can use a fork to test the tenderness. Remove potatoes and place cheese squares in between a few of the cuts on each potato.

Return the potatoes to the oven for 5-10 additional minutes, or until cheese has melted. Top with sour cream, bacon and green onions, or your desired toppings.

Like I said, simple. Even if you aren’t planning on using these for a party, these make a great side dish for any dinner and you can always use this same recipe on larger potatoes. Try it out and tell me what you think, until then thanks for stopping by.

John