These 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 prevent the potato from tipping over.
6 slices bacon, finely chopped
15 baby red potatoes (about 2'' in diameter)
1/2 cup sour cream
1/4 cup fresh chives, chopped
1/2 cup white cheddar cheese, finely shredded
Pinch each of salt and pepper
1 tsp paprika (optional garnish)
1/4 cup scallions, thinly sliced (optional garnish)
Preheat the oven to 400°F.
Cook the bacon in a hot sauté pan until crispy. Use a slotted spoon to transfer the bacon from the pan to a paper towel-lined plate. Set aside.
Place the potatoes in a large pot of water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender. Carefully remove the potatoes from the water, cool slightly, and cut each in half.
While the potatoes are still warm, remove a small amount of flesh from each half with a melon baller or teaspoon and place it in a medium-size bowl. Add the sour cream, bacon, chives, and cheese. Mix well. Place the filling in a piping bag fitted with a plain 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 for 10-12 minutes.
Remove from the oven and top equally with the scallions and a sprinkle of paprika, if desired.
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