Mini Blue Cheese Bacon Potato Skins

16 baby yellow potatoes, scrubbed and dried

2 tablespoons olive oil

4 ounces blue cheese

5 slices bacon, cooked and crumbled

Kosher salt

Fresh cracked black pepper

¼ teaspoon smoked paprika

Pinch cayenne pepper, optional

3 tablespoons chives, chopped

5 tablespoons sour cream

 

Preheat oven to 425 degrees. Place potatoes in large bowl and toss with olive oil and salt. Arrange potatoes on baking sheet in a single layer and bake until tender, about 15-20 minutes. Cool potatoes completely, then slice in half lengthwise, and scoop out flesh (leaving a little bit of flesh as a shell to protect the skin). Reserve the flesh for another use.

 

Increase the oven temperature to 450 degrees. Place potato skins, skin-side up, on baking sheet and bake for 10 minutes; flip potatoes over and bake until crispy, 8-10 minutes more.

 

Meanwhile, combine blue cheese, bacon, black pepper, smoked paprika, cayenne, and 1 ½ tablespoons chives. Once potato skins are finished crisping up, fill evenly with the blue cheese mixture and bake for about 2-3 more minutes until cheese is starting to melt and everything is warmed through.

 

To serve, top each potato skin with a dollop of sour cream and sprinkle with remaining chives.

Sponsor: Roth Living

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.