Mini Potato Skins with Horseradish Dipping Sauce

By Tamipri

Ingredients

• Horseradish Dipping Sauce:
• 12 small red potatoes, washed and dried
• 3 Tb. olive oil, divided
• 1 tsp. Creole seasoning
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 1/2 cups shredded Cheddar and Monterey Jack cheese blend
• 8 slices bacon, cooked and crumbled
• 1/4 c. chopped green onion
• 1 c. sour cream
• 1/2 c. mayonnaise
• 2 Tb. prepared horseradish
• 1 Tb. chopped fresh chives
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper

Preparation

Step 1

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Rub potatoes with 1 Tb. olive oil to coat skins. Place on prepared baking sheet. Bake for 45 minutes or until done.

2. Cool potatoes until easy to handle. Cut potatoes in half; using a teaspoon or melon baller, scoop out pulp, leaving 1/4" thick shells. Discard potato pulp or reserve for another use.

3. In a small bowl, combine 2 Tb. olive oil, Creole seasoning, salt, and pepper. Brujsh inside of potatoes with olive oil mixture. Bake for 15 minutes. Top with cheese, bacon and green onion; bake 5 minutes, or until cheese is melted. Serve with Horseradish Dipping Sauce.

For Horseradish Dipping Sauce: Combine all ingredients in a small bowl. Cover and chill until ready to serve