I saw the small bag of delicious little red potatoes the other day and thought hummmm I have an idea. Apparently is was a good one because they were devoured with in minutes of putting them on the table.
15 small new red potatoes
1 pound of bacon
1 8 ounce bag of shredded sharp cheddar cheese.
4 green onions diced
2 Tablespoons of olive oil
1/4 cup of Sour cream
Pre-heat oven to 350°.
Wash and rinse potatoes then pat dry. in a small bowl, coat the potatoes with olive oil and place on a foil lined cookie sheet. Bake in oven for 40 minutes or until fork tender. Do Not Over Cook. In the mean time cook bacon until tender. Remove potatoes from oven and let cool. Cut each potato in half and scoop out middle with a melon baller, leaving a small wall of potato in the skin, try not to break the skin. Lightly brush both sides of the potato and lightly sprinkle with kosher salt on both sides. Return to oven and bake at 400° for 10 – 12 minutes on each side. They are really good crispy. In a small bowl combine cheese and crumbled bacon , mix thoroughly. Remove potatoes from oven and let cool to touch. Sprinkle the inside of each potato with black pepper and fill each one with cheese filling. Return to oven for about 10 minutes or until cheese starts to looked melted. Take sour cream place in small Ziploc sandwich bag and seal. cut off a small tip of one of the corners. Remove potato skins from oven and place a small dollop of sour cream and some green onion on top of each one. Serve immediately, or place in chaffing dish to keep warm.