Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Cut the scrubbed potatoes into bite-sized chunks, about 1-inch pieces. Ensure they are relatively uniform in size for even cooking.1.5 pounds small Yukon Gold or red potatoes, scrubbed clean
- In a medium bowl, toss the potato chunks with olive oil, salt, and pepper. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender when pierced with a fork and have slightly crispy edges.1.5 pounds small Yukon Gold or red potatoes, scrubbed clean, 2 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- While the potatoes are roasting, prepare your skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Once the potatoes are done roasting, carefully thread 3-4 potato pieces onto each skewer.1.5 pounds small Yukon Gold or red potatoes, scrubbed clean
- Place the loaded skewers back onto the baking sheet. Top each skewer generously with crumbled bacon and shredded cheddar cheese.8 ounces cooked bacon, crumbled, 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Return the skewers to the oven for another 5-7 minutes, or until the cheese is fully melted and bubbly. Keep a close eye on them to prevent the cheese from burning.1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Carefully remove the skewers from the oven. Before serving, dollop each skewer with a generous spoonful of sour cream and sprinkle with fresh chives or green onions. Add any additional optional toppings you desire. Serve immediately and enjoy the deliciousness of these Easy Loaded Potato Skewers!0.5 cup sour cream, 0.25 cup chopped fresh chives or green onions, dollop of Greek yogurt, extra crumbled bacon, a sprinkle of paprika, a drizzle of sriracha mayo
Notes
Enjoy immediately or store leftovers in an airtight container for up to 2 days. Reheat at 350°F (175°C) for 8-10 minutes.
