Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly. Depending on their size, cut them in half or quarters so they are roughly uniform in size, ensuring they cook evenly.1 pound baby potatoes (such as Yukon Gold or red potatoes)
- In a medium bowl, toss the prepared potato pieces with olive oil, salt, and freshly ground black pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender on the inside and golden brown and slightly crispy on the outside.1 pound baby potatoes (such as Yukon Gold or red potatoes), 2 tablespoons olive oil, Salt, freshly ground black pepper
- Once the potatoes are roasted, remove the baking sheet from the oven. Generously sprinkle the shredded cheddar and Monterey Jack cheeses over the hot potato bites. Return the baking sheet to the oven for another 3-5 minutes, or until the cheese is fully melted and bubbly.4 ounces sharp cheddar cheese, 4 ounces Monterey Jack cheese
- Carefully remove the baking sheet from the oven. Sprinkle the crumbled crispy bacon and thinly sliced green onions evenly over the melted cheese.4 strips bacon, 2 green onions
- If desired, drizzle a small amount of sour cream over the loaded potato bites and garnish with fresh chives. Serve immediately while warm and enjoy these delightful explosions of flavor!1/4 cup sour cream, 1 tablespoon chopped fresh chives
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F oven for 5-8 minutes. Can be frozen for 1-2 months and reheated from frozen in a 375°F oven for 15-20 minutes.
