1 bag of Tri color baby potatoes cleaned, about a pound
1/2 tsp salt, plus more for the water
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup cheddar cheese, shredded
5 slices of bacon, cooked and crumbled
chives and sour cream for garnish (optional)
Fill a large stock pot with cold water and place the cleaned potatoes in the cold water until there is about a half an inch over the tops of the potatoes.
Over medium heat, cook the potatoes until you have a rolling boil, about 10 minutes. After that, turn the heat down and set your timer for another 15 minutes and they will be done. Test with a fork. Preheat oven to 350 drgrees F. Spray a mini muffin tin with olive oil spray. Take potatoes and fill cups with one each. Take a knife and cut an X in each potato. With the back of a metal teaspoon press each potato down the middle making it a cup. Sprinkle each one with salt pepper, onion, and garlic powder add the cheddar cheese to the middle of the cups. Bake for 25 minutes until edges are crispy and cheese is bubbly. Top with crumbled bacon. Garnish with chopped chives and dip in sour cream.