Mini Loaded Baked Potatoes
20 small red potatoes
1 TBSP extra-virgin olive oil
1 tsp kosher salt
- Preheat the oven to 375 degrees F. In a large bowl, toss the potatoes, olive oil and salt together until coated thoroughly.
- Place the potatoes on a rimmed baking sheet and bake for 20 minutes or so, or until soft. Remove from the oven and let cool slightly.
- Once cool enough to touch, cut a small slit in the top of each potato and gently scoop out a small portion of the flesh, discarding it.
- Top each potato with your desired toppings, and serve.
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