15 minutes, serves 8-10
- 10 Small Red PEI Potatoes
- 10 Small White PEI Potatoes
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Salt
- 1 Tsp. Pepper
Toppings:
- 1/4 Cup Cheddar Cheese (shredded)
- 1/4 Cup Asiago Cheese (shredded)
- 1/4 Cup Parmesan Cheese (shredded)
- Fresh Chives (chopped)
- Bacon (cooked and chopped)
- Dried Cranberries
Preheat oven to 375 F. Wash and pat dry the Small Red and White PEI Potatoes. In a large bowl, toss the potatoes with the Olive Oil, Salt and Pepper. Use hands to mix and coat thoroughly.
Place the potatoes on a rimmed baking sheet. Bake, uncovered, for 20 minutes or until potatoes can be easily pierced with a fork. Remove from oven, transfer to cutting board and let cool slightly. Once the potatoes are safe to touch, use a knife to create a small cross slit on the top of each potato. Use a small spoon to peel back the cross-section to reveal the interior. Finish the Mini Loaded PEI Potatoes with our trio of toppings; Parmesan and Bacon, Asiago and Cranberry, Cheddar and Chives, and place back into oven to melt cheese.
Once mini potatoes are ready insert a toothpick in each, place on a serving tray and enjoy!
Chefs Tip: Experiment with different toppings; Monterey Jack & Jalapeños, Feta & Olives, Brie & Apple, or whatever combination you love!