I like to make these on the weekends when we are just chilling out at home. There are quite a few steps so it takes a little bit of time to get them assembled and cooked up properly. They are nice when we have brunch and aren’t going to eat again to dinner time. This recipe makes about 36 or so potatoes though, so if you are eating them by yourself, you might want to consider cutting down the ingredients list a bit. They do hold in the fridge for a short time, but are best served right away. Check out what they are saying about this recipe over at Cravings Of A Lunatic:
“These little bites are perfect for entertaining, especially during game season.”
These are great little party appetizers and they work just fine for after school or weekend snacks, too!
Ingredients
1½ pounds baby potatoes
3 tablespoon olive oil, divided
8 slices Hormel cooked bacon
2 tablespoons Gay Lea Unsalted Butter
1½ cups shredded Kraft Tex-Mex cheese, or any melting cheese
Salt and pepper to taste
¾ cup Gay Lea Sour Cream
Chives, chopped
Instructions
Step 1:
Preheat oven to 425 degrees F.
Line a rimmed cookie sheet with parchment paper. Set aside.
In a medium size bowl combine clean potatoes and 1 tablespoon olive oil. Mix until potatoes are coated with oil. Transfer to cookie sheet.
Place cookie sheet in oven and bake for 20 to 25 minutes. Potatoes should be soft in the middle but still holding together well. Test the potatoes by pricking them with a fork. If the fork slides in and out easily the potatoes are done.
Remove potatoes from oven and allow to cool before handling them. You can place them in a bowl in the fridge for 10 to 15 minutes to speed up the process.
Step 2:
Cook the bacon while the potatoes are cooking or cooling. Once the bacon is crisp allow it to drain on a paper towel to soak up any excess grease. Chop finely. Set aside.
Step 3:
Grab a medium size bowl for the potato filling. Keep nearby.
Once the potatoes are cool cut each one in half lengthwise. Use a spoon to scoop out the inside of each potato into the bowl, allowing ¼ inch base on each potato. Place all the potatoes cut side up on a parchment lined cookie sheet.
Grab the bowl of potatoes, use a fork to mash them up by hand. Add butter, cheese, salt, and pepper. Mix until smooth. Using a spoon transfer filling to the cut potatoes you set aside on the cookie sheet. Spoon evenly into each potato.
Drizzle the potatoes with remaining 2 tablespoons of olive oil.
Place the cookie sheet back in the preheated 425 degree F oven and bake for about 8 to 10 minutes, or until potatoes are golden brown.
Step 4:
Transfer potatoes to a platter. Add a big dollop of sour cream to each potato skin. Toss chopped bacon on each potato skin. Sprinkle chives on each potato skin.
Step 5:
Devour each potato skin! Ha!
Serve with a big old sour cream loving smile!
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Quick Tip: Serve with your favorite main entree or as an appetizer.
Thanks again to Cravings Of A Lunatic for this
