You can't go wrong with cheese and potatoes!
12 mini red potatoes
1/4 cup butter, melted
1/2 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
1/4 cup sour cream
1/8 teaspoon paprika
2 tbsp olive oil
6 cloves roasted garlic
2 tbsp fresh rosemary, chopped
Salt and pepper, to taste
Wash potatoes. Bring a pot of salted water to a boil, then cook potatoes in pot until soft (about ten minutes). Drain and set aside to cool.
While potatoes are cooking, roast the garlic cloves in the olive oil. Mash and set aside. If using bacon, cook until crisp and then crumble, reserve.
Once potatoes are cool, cut a slice of the top of each potato and scoop out the insides, leaving a thin shell. Cut a tiny slice from the bottom of each potato so they stand upright.
Next, mash the potato tops and insides with the butter and garlic. Reserve some of the cheese and bacon for topping if desired, add the rest to the mixture. Mix in the sour cream and rosemary and season to taste. Top with reserved cheese and bacon, sprinkle with paprika.
Place on a baking sheet and bake at 375 degrees for about 10-15 minutes, or until cheese is melted and potatoes are hot. Serve warm. Enjoy!
Tips: Just omit the bacon to make these vegetarian friendly. Add whatever toppings sound good - chives, maybe a little chili....