Baked Potato Poppers
These easy, tasty loaded potatoes are an ideal option for last-minute guests or unexpected cravings, and they pair so well with our Signature Cabernet Sauvignon.
Potato Ingredients
- 24 mini butterball potatoes
- 8 Tbsp unsalted butter
- 3 Tbsp Trefethen extra virgin olive oil
- salt and pepper to taste
Optional Toppings
- 4 slices bacon, fried and chopped
- 1/2 cup cheddar cheese, shredded
- 2 Tbsp chopped chives
- 2 jalapeños, deseeded & chopped
- sour cream
Procedure
- 1Preheat oven to 425F.
- 2Wash the potatoes well. Cut a thin slice off each potato. This will become the bottom and keep the potato from rolling away. Then with the cut side down on the table, slice the potatoes in quarter-inch cuts in a fan shape. DO NOT slice all the way through the potato, only about 3/4 of the way down.
- 3Thinly slice the butter and add in between the cuts of potato. You can also add a bit of olive oil if you prefer. Add salt and pepper.
- 4Bake for 25-30 minutes depending on the size of your potato. Be sure to cook until potatoes are tender all the way through
- 5Serve alongside suggested toppings and enjoy as a tailgate snack or hors d’oeuvre
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