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Ingredients
Scale
- 2 1/2 pounds Little Potatoes
- Olive Oil
- 1 1/2 teaspoons Herbes de Provence or Italian herb blend
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Shredded Cheese
- 1 cup Sour Cream
- 1 (4.3 ounce) package Real Bacon Bits
- 3–4 Green Onions, finely chopped
Instructions
- Preheat the oven to 400°F.
- Wash and dry the little potatoes.
- Mix potatoes with olive oil, Herbes de Provence, salt, and black pepper.
- Spread on baking pans and bake for about 35 minutes until tender.
- Smash each potato to about 1/2 inch thick.
- Brush with olive oil and bake for another 10-15 minutes at 450°F.
- Flip, brush with olive oil again, and bake for another 10-15 minutes.
- Top with shredded cheese, sour cream, bacon bits, and green onions.
Notes
Choose little potatoes of similar size for even cooking.
Experiment with different cheese types to find your favorite.
Flipping the potatoes is essential for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg