Mini Potato Skins

• Gluten free

• Meat

  • 1/2 lb Bacon, cooked and crumbled

• Produce

  • 2 Green onions
  • 12 White potatoes, mini or small

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1/4 cup Sour cream

Found on thebakermama.com

Description

Ingredients

• 12 mini or small white potatoes
• ¼ cup olive oil, divided
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ pound bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ¼ cup sour cream
• 2 green onions, sliced thinly

Directions

• Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
• Turn the oven to 450°F.
• Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about ⅛-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
• Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
• Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted. Transfer the potato skins to a serving dish and top each one with a small dollop of sour cream and a few green onion slices. Serve & enjoy!