Ingredients
The following ingredients have 5 Servings
- 6 small red potatoes or 12 tiny new potatoes, rinsed and scrubbed
- 2 tablespoons+ extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon chopped fresh rosemary
- Thin slices cold butter, one for each potato
- 1 green onion, sliced thin
- 3 slices bacon, cooked crisp and crumbled
- 1/4 cup shredded cheese
Instruction
- Bring a large pot of water to boil and add a couple pinches of salt; boil whole, unpeeled potatoes until fork tender, about 10 to 15 minutes, depending on size. Drain and set aside.
- Preheat oven to 450 degrees F.
- Apply oil to a jelly roll pan, and roll the potatoes in the oil, coating all sides. Cut slashes lightly into the top of the potato.
- Using a potato masher slowly and carefully press down on the potatoes to flatten them; try not to break them apart.
- Sprinkle potatoes with salt, pepper and rosemary. Stuff each potato with a thin slice of butter and drizzle all over the top with olive oil.
- Bake at 450 for 20 to 25 minutes, or until potato becomes very crisp and browned on top.
- Remove, top with green onion, crumbled bacon and a pinch of shredded cheese; return to the oven just long enough for cheese to melt.
