A deliciously healthy, bite-sized appetizer that’s sure to be a crowdpleaser!

Prep
20 mins
Cook
30 mins
Serves
4
Ingredients
11

Equipment

  • Medium bowl
  • Baking sheet
  • Wooden spoon

Ingredients

  • 18 Little Potatoes
  • 2 tsp Tex-Mex seasoning
  • 1 Tbsp olive oil
  • 1/4 cup mozzarella, shredded
  • 1/4 cup sour cream

Salsa:

  • 2 large vine tomatoes, chopped into small pieces
  • 1/4 cup white onion, finely diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp cilantro, chopped, plus extra for garnishing
  • (To taste) juice from 1/2 lime

Instructions

  • Step 1

    Prepare the salsa by adding all of the salsa ingredients to a bowl, giving a good stir, and then place in the fridge. Preheat oven to 400 °F.

  • Step 2

    Slice the potatoes hasselback style. You can make sure you don’t slice all the way through the potato by resting the potato between two chopsticks or on a wooden spoon, preventing the knife from slicing all the way.

  • Step 3

    Drizzle the sliced potatoes with the olive oil and season with the Tex-Mex seasoning.

  • Step 4

    Arrange the potatoes over a baking pan lined with parchment paper and bake for 20 minutes. Remove from oven and sprinkle the cheese over each potato slightly pressing the cheese between the slices in each potato.

  • Step 5

    Bake for another 10 minutes.

  • Step 6

    Remove the potatoes from the oven and top each potato with the salsa and a dollop of the sour cream.

  • Step 7

    Garnish with a sprig of cilantro. Enjoy!