Ingredients
- ¼ cup olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- 1 ½ lbs baby yellow potatoes about 20
- 4 oz block of Colby Jack cheese
- ½ cup sour cream
- 2 strips of bacon crumbled
- Green onions sliced (optional)
Instructions
- Preheat oven to 400° F.
- Mix olive oil, salt, pepper and parsley. Set aside.
- Make a series of cuts about ¼” apart into the potatoes without cutting through the whole potato. Place a skewer or chopsticks on either side of the potato to prevent cutting the whole way through the potato.
- Place the potatoes on a baking sheet, cut side up and brush with oil mixture.
- Bake for 30 minutes or until fork tender.
- While the potatoes bake, cut the cheese into slices and then squares about 1” in size.
- Place 3-5 slices of cheese in the cuts of the potatoes, being careful not to break them apart.
- Bake 5-7 minutes to melt the cheese then allow potatoes to cool for 10 minutes.
- Top with sour cream, bacon, and green onions.
Nutrition
Notes
●If your potatoes are rolling around too much, slice a thin layer off the bottom.
●Chopsticks rolling around while trying to cut? Tape them to your cutting board.
●Use tongs instead of a spatula to remove the potatoes from the baking sheet.
●Chopsticks rolling around while trying to cut? Tape them to your cutting board.
●Use tongs instead of a spatula to remove the potatoes from the baking sheet.