Mini Loaded Potato Skins
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Baby Yukon Gold or Red potatoes (uniform in size)
- 2 tablespoons Olive oil
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1/2 cup Shredded sharp cheddar cheese
- 4 slices Cooked bacon, crumbled
- 1/4 cup Sour cream
- 2 tablespoons Fresh chives, finely chopped
Instructions
- Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are just tender when pierced with a fork. Do not overcook them, as they need to hold their shape. Drain and let them cool enough to handle.
- Preheat your oven to 400°F (200°C). Slice each potato in half lengthwise. Using a small spoon or a melon baller, gently scoop out the middle of each potato half, leaving a thin wall of potato flesh attached to the skin. Save the scooped-out potato for mashed potatoes later!
- Place the potato shells on a baking sheet lined with parchment paper. Brush both the insides and outsides of the shells with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, flipping halfway through, until the edges are golden and crispy.
- Remove the tray from the oven. Turn the skins open-side up and fill each cavity with a generous pinch of shredded cheddar cheese and crumbled bacon. Return the tray to the oven for another 5 minutes, or until the cheese is bubbly and melted.
- Once removed from the oven, let the potatoes cool slightly for 2 minutes. Add a small dollop of sour cream to each potato skin and sprinkle with fresh chives. Serve immediately while warm.
Find it online: https://www.pleasecook.com/snacks/mini-loaded-potato-skins/