Everyone loves a classic ice cream sundae. The cold creamy vanilla ice cream, the hot chocolatey fudge, sprinkles, the whipped cream, the frosty fluted glass, and, of course, the cherry on top. This is a way to capture some of that ice cream shoppe magic in a really fun and different way that can make your dinner as special as dessert. The sundae glass is the key here, and you can still get them in most stores or in second hand shops. I like to bake the potatoes for this to add flavor but you can boil them as well if you like. With cheese, green onions, bacon, and sour cream over fluffy potatoes it really does resemble an ice cream sundae.
Here’s what you’ll need to make it
- 3-4 medium baking potatoes
- ½ cup sour cream
- ½ cup shredded cheddar cheese or heated cheese sauce
- 6-8 slices cooked bacon, chopped
- 1 tbsp chopped chives or green onions
- 4 grape tomatoes
- salt and pepper
This is a really fun and visually pleasing way to serve a potato if you happen to have glass sundae cups around.
Instructions
- Preheat the oven to 375. Clean the potatoes by scrubbing them under running water and then wrap them in tin foil. Bake for 1 hour. You can do this in the microwave if you need the potatoes done quicker, or boil them too, but the flavor won’t be as good.
- Let the potatoes set for a few minutes after cooking and then cut them in half and scoop out the insides into a glass sundae cup or small bowl. You can leave a little flesh on the skins and freeze them to make potato skins with later.
- Season the scraped out potatoes as desired with a little salt and pepper.
- Top the sundaes with the cheese, then the sour cream, bacon, and chives and finally a grape tomato on top for the cherry.
- Serve hot alongside a casual dinner.
- This works great with some lamb lollipops or other lighter, finger food type entrees. You could also mix up the different toppings with the addition of chili, broccoli, or any of your other favorite baked potato toppings, it’s a great opportunity to be creative.
