Not so long ago, I fell in love with mini twice-baked potatoes.
by Lauren Hendrickson
Not so long ago, I fell in love with mini twice-baked potatoes. Naturally, I just had to try another recipe for a bite-size potato; this time I made potatoes topped with tomato-avocado salsa. These potatoes are less labor intensive, but just as delicious. The potatoes are roasted until they're browned and a little crunchy, then topped with the fresh salsa and a dollop of a sour cream.
My guests enjoyed them both warm and at room temperature, so don't worry about serving them right away. Short on time? Pick up prepackaged salsa and guacamole; you only have to roast and assemble. With Summer right around the corner, these small spuds are great for a potluck party or barbecue — no one is able to resist them! Get this easy vegetarian appetizer recipe by reading more.
This is a classic example of comfort food at its finest. With Spring here but cooler temps still lingering about, this dish is perfect for the weather — rain or shine. We took the classic pot pie and varied it according to our liking (and what veggies we had on hand) and came up with 2 perfect pies. One classic rendition with a traditional buttery crust, and one deconstructed version with buttermilk biscuits in place of crust. 