Ingredients
- 1 ½ lbs Dynamic Duo Little Potatoes
- 4 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups Habanero cheddar finely grated
- 1 Jalapeno pepper cut in half lengthwise (to make less spicy, remove the seeds)
- ½ cup black olives thinly sliced
- 1 tomato finely diced
- ½ cup red onion finely diced
- 1 avocado diced
- 1 lime
- 2 Tbsp cilantro chopped (optional)
- 1 cup sour cream
Instructions
- Preheat oven to 400°F.
- Boil Little Potatoes in lightly salted water for 15 to 20 minutes until tender. Drain and let cool slightly.
- Using a flat bottom measuring cup or other utensil, gently smash potatoes to flatten slightly.
- Place on a parchment-lined baking sheet, drizzle with half olive oil and salt and pepper.
- Bake for 10 minutes, carefully flip each potato and season again with olive oil, salt and pepper.
- Bake an additional 10 minutes.
- Remove from oven and generously layer with toppings, starting with the cheese.
- Bake for ten minutes, then broil for three minutes.
- Place parchment on serving board. Squeeze lime juice on all the potatoes. Garnish with avocado, chopped cilantro (if desired) and a side of sour cream.