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- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h 15 m
- Serves
- 20
Ingredients
- 1 bag
- Compliments Yellow Mini Potatoes, scrubbed
- 680g
- 1 tbsp
- olive oil
- 15 mL
- ¼ tsp
- each salt and pepper, divided
- 1.25 mL
- 2 tbsp
- butter, melted
- 30 mL
- 2 tbsp
- sour cream
- 30 mL
- â…“ cup
- shredded Cheddar cheese
- 80 mL
- ¼ cup
- finely crumbled cooked bacon
- 60 mL
- 1 tbsp
- minced fresh chives
- 15 mL
Directions
Step 1
Preheat the oven to 200ºC (400ºF). Line a large rimmed baking sheet with parchment paper.
Step 2
Arrange potatoes on the prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing to coat. Roast until tender, about 35 mins, then let cool to room temperature.
Step 3
Slice potatoes in half and scoop out the centers into a medium bowl, leaving a border. Add butter and sour cream to the bowl and mash until smooth. Add shredded cheese, crumbled bacon and salt and pepper to the bowl. Stir to combine. Spoon filling back into the potatoes and return to the baking sheet.
Step 4
Bake until cheese has melted and potatoes are golden, 18 to 20 mins. Sprinkle with chives.
Tip
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