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Twice-Baked Baby Red Potato Skins

By

To be prepared using K21594 — Set of 2 Square Nonstick Oven Crisper Sheets

These Twice-Baked Baby Red Potato Skins are excellent appetizers or hors d'oeuvres and can also be served alongside your favorite cut of meat. Here's a tip: after parboiling the potatoes and halving them, cut a small straight side off the potato on the bottom half that will be resting on the oven sheet before baking. This will allow the potato to sit flat so it won't tip over while baking.

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Ingredients

  • Ingredients:
  • 15 baby red potatoes (about 2'' in diameter)
  • 1/2 cup sour cream
  • 6 slices bacon, finely chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup finely shredded white cheddar cheese
  • Pinch each of salt and pepper
  • 1 tsp. paprika
  • 1/4 cup thinly sliced scallions

Details

Preparation

Step 1

Directions:

Preheat oven to 400°F. Cook bacon in a hot sauté pan until crispy. Drain fat from bacon and set aside for later use.

Place potatoes in a large pot of water and bring to a boil. Reduce to a simmer and cook potatoes until fork-tender. Carefully remove from the water and cut each in half.

While potatoes are still warm, remove a small amount of potato from each half with a melon baller or teaspoon and place in a bowl. Add sour cream, bacon, chives, and cheese. Mix well until all ingredients are incorporated. Place filling in a piping bag with a plain tip or medium-sized star tip.

Arrange the potatoes on an oven crisper sheet and pipe filling into each half to form a nice dollop. Bake at 400°F for 10 — 12 minutes.

Remove from the oven, top equally with the scallions and a sprinkle of paprika.

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