This is a fun and easy recipe if you want a little something
different for your potatoes. Serve as a dinner side, a game day snack, or as a
perfectly sized appetizer bite.
Ingredients
12-15 small multi-colored potatoes
1-2 cups Smokey Cheddar, shredded
1 container, Garlic Olive Fromage Blanc
Salt and Pepper
Extra Virgin Olive Oil
Sour Cream
Chopped cooked bacon or bacon bits
Chives, finely chopped
Chive flowers, separated from stem
Rosemary, finely chopped
Directions
Heat oven to 375°. Place potatoes on a rimmed baking sheet
and drizzle with olive oil. Mix to coat. Sprinkle with salt and pepper.
Roast for 30 minutes, or until soft in the middle when
pierced with a knife.
Remove pan from oven. Using a flat bottomed glass or
measuring cup, gently press down on each potato to smash them open. Keep
potatoes about 1/4 inch thick. If desired, sprinkle with additional flaky sea
salt.
On half the potatoes, press a small mound of grated Smokey
Cheddar. On the other half, spoon a tablespoon of Garlic Olive Fromage Blanc.
Place back in the oven until cheese is melted and beginning
to brown. The Fromage will not spread as it melts. About 10 minutes.
Remove from oven, and dress as desired with sour cream,
bacon, chives, and rosemary.
Best served while warm.
Recipe Note
Chive blossoms are the edible flowers that chive plants send out in late Spring. They have just a whisper of onion flavor and add such a beautiful touch to your dishes! If you grow your own chives, you'll know just where to find them. If not, you can often find chive blossoms at farmers' markets and fresh and organic food shops.
