Mini Twice-Baked Potatoes
Source of Recipe
"The Southern Entertainer's Cookbook" by Courtney Whitmore
"Hors d'oeuvres don't have to be fussy to be delicious. Take classic comfort food and scale it down to something that can be enjoyed at a party. Mini twice-baked potatoes keep the guys happy at a Super Bowl gathering and also hold their own among fancy canapés and hors d'oeuvres at your next cocktail party. Load them up and watch your guests, kids and adults alike, gobble them up!"
List of Ingredients
◦ 14 to 16 mini potatoes (honey gold, or similar variety)
◦ ⅛ cup olive oil
◦ 3 tablespoons sour cream
◦ 1 tablespoon butter, melted
◦ ½ teaspoon salt
◦ ¼ teaspoon black pepper
◦ ¼ cup grated cheddar cheese
◦ ¼ cup cooked, crumbled bacon
◦ 1 tablespoon finely chopped chives
Preheat oven to 400° F.
Wash the potatoes and dry. Toss potatoes in olive oil. Place on a parchment-lined baking sheet and bake for 20 to 25 minutes. Remove from the oven and allow to cool.
Slice each potato in half and very carefully scoop out the flesh, leaving a shell. Place the scooped potato in a mixing bowl and add sour cream, butter, salt, and pepper. Mix until combined. Using a small teaspoon, fill the potato shells. Sprinkle with cheese and bacon and bake for 10 to 12 minutes. Remove from the oven and sprinkle with chives. Serve warm.
Makes 24 to 28 baked potato halves