Oven: 425 degrees F
Yield: approximately 2 dozen potato appetizers
1 ½ pounds (24-26 small potatoes) yellow Dutch potatoes or small red potatoes, skins on
1 ½ tablespoons kosher salt, divided
1 tablespoons olive oil
½ teaspoon ground black pepper
2 tablespoons grated Reggiano Parmigiano
vegetable oil spray
Scrub potatoes and place in a large saucepan with 1 tablespoon of salt and cover with water. Cook for approximately 15-20 minutes until tender but still very firm. Heat oven to 425 degrees F.
Drain and cool potatoes. Using your hand or a potato masher, press down on each potato to flatten. Place potatoes on a sheet pan sprayed with cooking spray, drizzle with olive oil and sprinkle with remaining ½ tablespoon of salt and black pepper. Bake for approximately 15- 20 minutes until potatoes are lightly crisped, turning tray once during cooking for even browning. Remove tray of potatoes from oven, sprinkle with grated cheese and return to cook for a few minutes, until the cheese melts.
Most likely, potatoes are not a uniform size, so remove smaller ones first if necessary.
Place toppings on potatoes and serve warm*
- *They are still tasty if the potatoes cool down to room temperature.