Looking for an appy to serve at your next gathering? We’ve got you covered! These baby potatoes are deliciously cheesy and garlicky but low in sodium. Thanks to your microwave, they’re quick and easy to prepare, too! Top the potatoes with Better Than Bacon Topper or extra dip mix.
Ingredients
24 baby Yukon Gold or red potatoes, approximately 2” across
2 tbsp olive oil
1 tbsp Holiday Seasoning or SPG Seasoning
black pepper (coarsely ground, to taste)
sea salt (coarsely ground, to taste)
1/2 cup sour cream
1 tbsp CCB Dip Mix or Lemon Dilly Dip Mix
1/2 cup coarsely grated Parmesan cheese
Preparation
1. Preheat oven to 450° F.
2. Place potatoes in a microwave-safe bowl. Toss to coat with oil and seasoning. Season with Salt and Pepper. Cover and microwave on high for 5–7 min, until easily pierced with a fork. Let cool for 10 minutes.
3. Place potatoes on a lined sheet pan. Slice off and discard potato tops. Using a very small spoon or a melon baller, scoop the flesh into a separate bowl. Mash with a fork, then combine with sour cream and dip mix.
4. Spoon mixture back into potato shells and sprinkle with Parmesan. Bake for 8–10 minutes.
