Gluten-Free JOC Appetizer: Mini Baked Potatoes

Ingredients:

12 small baby potatoes (gluten-free)
2 tablespoons olive oil (gluten-free)
Salt and black pepper to taste
1/2 cup sour cream (gluten-free)
1/4 cup shredded cheddar cheese (gluten-free)
2 tablespoons chopped fresh chives
2 tablespoons cooked and crumbled gluten-free bacon
2 tablespoons chopped fresh parsley
Sour cream and chives for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).

Wash and scrub the baby potatoes thoroughly.

In a mixing bowl, toss the baby potatoes with olive oil, salt, and black pepper until they are evenly coated.

Place the potatoes on a baking sheet.

Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender when pierced with a fork.

Remove the potatoes from the oven and let them cool slightly.

Using a knife, make a cross-shaped cut on the top of each potato, being careful not to cut all the way through.

Gently squeeze the potatoes to open up the cuts.

Spoon a small dollop of sour cream into each potato and sprinkle with shredded cheddar cheese, chopped fresh chives, cooked and crumbled gluten-free bacon, and chopped fresh parsley.

Optionally, garnish with additional sour cream and chives for extra flavor and presentation.

Serve the Gluten-Free JOC Appetizer: Mini Baked Potatoes as a delightful gluten-free appetizer (joc appetizer) at your next gathering. Enjoy!