Potato Skins

Potato skins are always a delicious choice for a sporting event get-together. These little spuds are loaded with cheddar cheese and bacon. Topping them off with sour cream and green onion just makes them that much better. For this appetizer recipe I use mini yellow potatoes so they are one bite wonders that pop easily into your mouth. To scrape out the inside of the potato I use a 1/4 teaspoon as it is small enough for the job. I think you’ll find this appetizer a real winner!

Bacon and Cheddar Potato Skins

12 mini yellow potatoes washed and cut in half lengthwise

1 1/2 Tbsp olive oil

1 tsp salt

1 cup finely grated cheddar cheese

4 slices of crispy cooked bacon crumbled

1/2 cup sour cream

4 tsp chopped green onion or chives

Preheat oven to 450 degrees F. Coat potatoes in olive oil and place cut side down on a foil covered baking sheet. Sprinkle with salt and bake for about 15 minutes or until fork is easily inserted.

Remove from baking sheet for faster cooling. Once cooled use a 1/4 teaspoon and scoop out the inside of each potato. Do not scoop out too much. Leave a thin layer all around the potato skin.

Place potatoes back onto baking sheet and fill each cavity with equal amounts of cheese. Sprinkle bacon crumbles over the cheese. Bake for about 2 to 4 minutes on 450 degrees F. or until the cheese is completely melted.

Cool for about 10 minutes and top with sour cream and green onions. Serve immediately.