Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegetarian/GF
Potato and chive is a wonderful combination, and this simple recipe gives you all of the delicious flavors of a loaded baked potato, without needing to have your oven on for an hour.
- 2 pounds golden potatoes
- salt to taste
- 1/2 bunch chives
- grating cheese, such as cheddar, or Parmesan
- sour cream
- optional: cooked and crumbled bacon
- Put a large pot of salted water on to boil.
- Check out your potatoes. Are they similar in size, or are they all different sizes? If the latter, cut the bigger potatoes in halves or quarters to match the size of the smaller potatoes (the goal is that they will all cook in approximately the same amount of time).
- As soon as the potatoes are cut, add them to the water. Doesn't matter if it's still cold, or already boiling.
- While the potatoes are cooking, preheat the broiler of your oven, on high.
- Slice across the bundle of chives to create tiny little rounds.
- Grate a cup to a cup-and-a-half of cheese.
- When the potatoes are cooked through, arrange them in a buttered, 9x13 glass baking dish. If you cut the potatoes to even out the sizes, put them skin-side up.
- When the potatoes are arranged in the dish, smash them a bit with a potato masher, a fork, or any other tool that suits you. Smash them as little or as much as you'd like. The more smashed they are, the more the toppings will mingle with the potato.
- Top with pats of butter, dollops of sour cream, and shredded cheese, and sprinkle with salt, pepper, and chives. If you're using bacon, you can add that now, too.
- Broil until the cheese has melted and started to bubble.