Twice Baked Mini Potatoes
- 4 slices center-cut bacon
- 24 small potatoes, washed and dried (about 1- 1 1/2 in in diameter)
- 1/4 cup olive oil
- 1/4 cup milk
- 1/2 stick butter
- 1/4 cup sour cream
- 1/2 cup extra-sharp cheddar cheese, shredded
- Salt and freshly ground black pepper
- 1/4 cup chives or green onions, snipped
Pre-heat the oven to 350°F.
In a small saute pan over medium-high heat, cook the bacon until crispy. Cool and then chop.
Place the potatoes in a bowl and drizzle with olive oil, salt and freshly ground black pepper.
Bake in the oven on a cookie sheet for 45-60 minutes until they are cooked through; you may have to rotate the pan so they brown evenly.
Remove from the oven. When cool enough to handle, cut in half. Using a small teaspoon or melon baller, scoop out the inside of each potato half, leaving a small border from the edge. Remove all the potato "guts" and place in a medium size mixing bowl. To the bowl, add the milk, butter, sour cream, cheese, reserved bacon, chives, salt and freshly ground black pepper. Mix to combine.
Place filling in a Ziploc bag, snip the end of one corner (use like a pastry bag) and divide the filling among all the hollowed-out potatoes. Using the same cookie sheet you roasted them on(or you can bake them in a small muffin pan, to prevent them from tipping over), bake the potatoes in the oven until the tops are golden brown. Remove from oven and serve.