Looking for a bite-sized snack that packs a punch? These Mini Stuffed Potatoes are sure to be a crowd-pleaser! With crispy bacon, creamy sour cream, and flavorful red-skinned potatoes, they’re the perfect combination of savory and satisfying. Whether you’re hosting a party or just looking for a delicious snack, these mini potatoes are sure to be a hit!
Ingredients:
- 12 to 15 baby red-skinned potatoes, washed, skins on
- 2 tablespoons olive oil
- 2 cups sour cream
- 5 tablespoons finely sliced scallion or chives
- 2 to 3 strips crisply cooked bacon, crumbled or finely chopped
- freshly ground black pepper
Directions:
- Preheat oven to 400°F.
- Cut potatoes in half crosswise. Mix with oil in a bowl.
- Place cut side down on a baking sheet.
- Bake potatoes until just tender, about 25 minutes, and cool completely.
- In a medium bowl, combine the sour cream, 4 tablespoons of scallion or chives, and bacon. Add pepper to taste.
- Cut a thin slice off the rounded end of each potato so that it will sit upright. Turn the potatoes over and, using a melon baller or a small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi).
- Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives.
- Serve immediately or cover and chill until needed.
Makes 24 to 30 potato halves.