Loaded Baby Potatoes Food

MILE HIGH LOADED BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Use a fork to poke holes in the potatoes and place on a baking sheet. Bake until cooked through, about 1 hour. Use a sharp knife to test for doneness; it should easily cut into the center.
• Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Drain on a towel-lined plate, then crumble and set aside.
• Bring a large pot of lightly salted water to a boil; prepare an ice water bath. Cook the broccoli florets in the boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to the ice bath, then drain again.
• To serve the potatoes, make a cut through the top of each and push both ends together to fluff the potatoes. Season with salt and pepper, then top each with 1 tablespoon butter, a dollop of sour cream, 1/4 cup broccoli, 1/4 cup Cheddar, 2 tablespoons crumbled bacon and 1 tablespoon chopped chives. Return to the oven until the cheese melts, about 10 minutes.

SQUISHED BABY POTATOES

Steps:

• Scrub the potatoes and cook, unpeeled, in boiling salted water until tender. Drain. When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
• Heat the oven to 400 degrees F/200 degrees C. Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.