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Mini Loaded PEI Potatoes
Temps de préparation et rendement

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



  • 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!

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