Mini Stuffed Potatoes

Name: Mini Stuffed Potatoes
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

6 ingredients

11 steps

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

1

Preheat oven to 400F.
2

Cut potatoes in half crosswise.
3

Mix with oil in bowl.
4

Place cut side down on a baking sheet.
5

Bake potatoes until just tender, about 25 minutes, and cool completely.
6

In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon.
7

Add pepper to taste.
8

Cut a thin slice off rounded end of each potato so that it will sit upright.
9

Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi).
10

Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives.
11

Serve immediately or cover and chill until needed.