Mini Potato Skins

Ingredients

• 1 - 1 1/2 lbs. Baby Dutch Yellow potatoes (about 20 [2-in.] potatoes)
• 1 Tbsp. olive oil
• 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
• 6 bacon slices, cooked and crumbled
• 1/2 cup sour cream
• 2 Tbsp. chopped fresh chives

Description

1. Bake potatoes:

   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. Scoop out potatoes:

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

3. Bake potato skins:

   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. Fill potato skins:

   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.