Who doesn't love potato skins? These are really just a smaller version of the real deal and they can be served hot or room temp. I put a plate of these out for my parents and they disappeared in minutes!
Source: Tillamook Cheese Website
Ingredients:
16 large fingerling potatoes
¼ cup (2 oz) extra virgin olive oil
Kosher salt
Fresh cracked black pepper
1 cup (4 oz) cheddar cheese
½ cup (4 oz) sour cream
1 lb smoked bacon, diced very small and cooked until crispy
¼ cup (2 oz) chives, cut into very small rings
Instructions:
Preheat oven to 425°F. Cut each potato in half lengthwise. Scoop out flesh inside potato while still leaving a solid piece (about 1/16” in thickness). Heat olive oil in frying pan until hot, and then toss potatoes in olive oil, salt, and pepper. Place cut side down on a metal baking sheet. Bake for about 15 minutes, or until browned on edges and cooked through. Let cool to room temperature. Fill each potato with sour cream, chives, cheese, and bacon bits.
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