Miniature Baked Potatoes
Calling all kids who love miniature food as much as we do! These tiny baked potatoes are as cute as they are easy and taste just like the bigger version. Really, easy – peasy lemon squeezy! After we placed them on the plate we almost couldn’t eat them they were so adorable. We know what you’re thinking, what kids get this excited about food, we do! This recipe is tasty, inexpensive and takes only about 30 minutes to make. We are going to keep some of these small white potatoes around the whole holiday season in the case of unexpected visitors. The topping possibilities are endless and you can choose your toppings by what’s available in your refrigerator or how your family likes them. W’re going to try sauteing finely chopped onion, carrots, and mushrooms next time we make these bite – sized spuds.
P.S. Grown ups love them as much as we do!
Ingredients:
24 small white potatoes (we hand picked the smallest ones)
1 5.2 oz. Boursin cheese (or any other soft herb cheese)
3 slices bacon (crispy, and chopped small)
1 bunch minced green onion
salt & pepper to taste
This recipe requires a grown up helper at all times!
Directions:
Preheat oven to 400 F. Wash the potatoes gently so not to remove any skin. Pat dry and place on an ungreased cookie sheet. Have your grown-up helper place in the oven until tender when pierced with a fork about 25 minutes.
Have your grown up helper heat a medium sized saute pan to medium-high heat and lay the bacon slices in the pan. Cook the bacon until browned on one side, carefully turn the slices over in the pan and continue cooking until slightly crispy. Remove to a paper towel lined plate to drain excess oil. Mince the green onions and chop the bacon when it has cooled enough to touch.
Cut a cross in the top of the potatoes and squeeze ends gently to the middle to fluff the potato. Salt and pepper to taste the potato before putting toppings on. Top with Boursin cheese, bacon and onion.
Remember to brainstorm and share your topping ideas with us too!
Photo by Meg Smith
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