Mini Potato Skin Bites

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Mini Potato Skin Bites

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:

  1. Preheat oven to 450 F.
  2. 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.
  3. 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.
  4. Bake for 5 minutes or until the skins are crispy. Remove from the oven and set the oven to broil.
  5. 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.
  6. Return filled potato skins to the oven and broil until cheese is melted and bubbly about 3 minutes.
  7. Remove from the oven and top with parsley and serve warm.

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