Ingredients:
- 16 baby potatoes, scrubbed
- 2 Tbsp. olive oil
- To taste salt and freshly ground black pepper
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 2 Tbsp. scallions, plus more for garnish
- 2 Tbsp. butter melted
- 3 strips of cooked bacon. crumbled
Directions:
- Preheat oven to 450 F.
- Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels. Microwave on high for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on high. Using an oven mitt or kitchen towel to handle the hot potatoes, remove from oven and let cool.
- Halve each potato lengthwise and scoop out the middle into a medium bowl, leaving a 1/4-inch layer of potato on the side of each skin. Arrange potato halves on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
- Bake for 5 minutes or until the skins are crispy. Remove from the oven and set the oven to broil.
- Meanwhile, to the bowl with the scooped potato filling, add cheese, sour cream, scallions, butter, bacon, salt and pepper. Mix well. Divide the filling among the potato skins.
- Return filled potato skins to the oven and broil until cheese is melted and bubbly about 3 minutes.
- Remove from the oven and top with parsley and serve warm.