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.
