These Mini Twice Baked Potatoes are loaded with bacon and served with sour cream and fresh chives. Say hello to your new favourite finger food!
Ingredients
10 large Baby Potatoes
3.5oz / 100g Bacon, cooked to preference and finely chopped
1/3 cup / 35g Cheddar, grated
1/4 cup / 60ml Double/Heavy Cream
1 tbsp Butter
1/4 tsp Garlic Powder
Sour Cream, to serve
Fresh Chives, finely diced to serve
Salt & Black Pepper, to taste
Olive Oil
Method
Combine your potatoes with a drizzle of olive oil and a good pinch of salt and pepper. Roast in the oven at 220c/430f for 20mins or until golden, crispy and fork tender.
Allow to cool for a few minutes then slice in half. With a tsp/knife, scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. Combine the scooped out filling with your bacon, cheese, cream, butter, garlic powder and seasoning to taste.
Scoop 1 tsp of mixture back into each boat and place back on an oven tray. Pop them under the grill and broil for a few minutes until golden and crispy.
Serve with sprinkled fresh chives and sour cream.
