Mini Potato Skins

Mini Potato Skins

from southernliving.com
Appetizer

This five-ingredient mini potato skins recipe makes a bite-sized appetizer that every guest will rave about. Best yet, it pairs well with beer, so cheers!

Ingredients

  • 1 poundsbaby dutch yellow potatoes (about 20 [2-inch] potatoes)
  • 1 tablespoonolive oil
  • 4 ouncessharp cheddar cheese, shredded (about 1 cup)
  • 6bacon slices, cooked and crumbled
  • ½ cupsour cream
  • 2 tablespoonschopped fresh chives

Directions

  1. 1

    Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly. Place potatoes in a large bowl, and drizzle with olive oil; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, 17 to 20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.

  2. 2

    Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1/8-inch-thick shell. Reserve potato flesh for another use (such as mashed potatoes ).

  3. 3

    Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.

  4. 4

    Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450°F until cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.