Mini Loaded Potato Skins

 


12 mini or small red potatoes

¼ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

6 slices of cooked bacon, crumbled

1 ½ cups shredded cheddar cheese

¼ cup sour cream

4 tablespoon fresh chives, chopped



Preheat the oven to 400 degrees.  Wash potatoes and dry them with paper towels.  Rub potatoes with  2 tablespoons of extra virgin olive oil on all sides.  Place them on a foil lined baking sheet.


Bake for 40-45 minutes or until potatoes are cooked through.  Remove the potatoes from the oven and allow them to cool for 10 minutes or until cool enough to handle.


Turn the oven up to 450 degrees. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the insides leaving a small border around the skin walls.


In a small bowl, combine the remaining extra virgin olive, salt and pepper and brush the skins all over with the mixture using a pastry brush.


Place the potato skins cut side up and bake for 10-12 minutes or until crispy. Remove from the oven.


Sprinkle the inside of the skins with the shredded cheese and crumbled bacon. Return to the oven for 2-3 minutes.  


Place skins on a plate or platter  and add a dollop of sour cream and sprinkle with chives and serve immediately.


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