Ingredients

The following ingredients have 4 Servings
  • 20 Small Red potatoes
  • ½ cup real bacon bits
  • ¾ cup Cheddar cheese (shredded)
  • 1 tablespoon butter
  • Sour cream ((optional))
  • Green onions (optional)

Instruction

  • -Preheat oven to 400°F. Scrub the potatoes with a potato brush under running water.
  • Fill a large pot with water and bring it to a boil, add the potatoes and boil until they are fork-tender about 15 minutes
  • Cut each of the red potatoes in half and place them on a baking sheet lined with parchment paper. 
  • Use a small spoon to scoop out the inside of each potato half.  Place the scooped out meat of the potatoes in a medium bowl. 
  • Add the cheddar cheese, bacon bits & butter to the bowl with the meat of the potato insides.  Mix well breaking up the chunks.
  • Scoop the potato mixture into the potato halves and then place them back on the baking sheet.
  • Place the baking sheet with the stuffed red potatoes in the oven and bake for 10 minutes.
  • Remove from oven and top with remaining ¼ cup of shredded cheese.
  •  Serve these mini potato skins with a dollop of sour cream and sprinkle with chopped green onions.