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Mini Loaded Potato Skins

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1 Bag Little Potato Company Fingerling Potatoes
2 Tbsp Olive Oil
Salt and Pepper, to taste
1/2 lb Bacon, cooked and chopped
1 Cup Shredded Cheddar Cheese
1 Bunch Green Onions, chopped, for topping
Sour Cream, for topping


  1. Preheat the oven to 400 degrees. Wash the potatoes and pat dry. Spray a baking sheet with cooking spray. Place the potatoes on the baking sheet in an even layer. Bake for 25-30 minutes or until the potatoes are cooked through. Remove the potatoes from the oven and set aside to cool for about 10 minutes. You want to be able to handles the potatoes without burning yourself.
  2. Place the strips of bacon on a baking sheet. Bake in a 400 degree oven for 15 minutes. After 15 minutes, check for crispness. If the bacon is done, remove from the oven to cool. If not done, continue to bake in 5 minutes increments until the desired crispness is reached. Remove from the oven to cool. Once cooled, chop the bacon. (You can bake the bacon at the same time as the potatoes to save time)
  3. Slide each potato in half, lengthwise, and place on the baking sheet, open side up.
  4. Mix the olive oil, salt, and pepper in a small bowl. Brush over the top of each potato.
  5. Bake for an additional 10 minutes to crisp up a bit. Remove from the oven. Turn the oven to broil.
  6. Sprinkle the potatoes with shredded cheddar cheese and place back in the oven for 2-3 minutes or until the cheese has melted.
  7. Transfer the potatoes to a serving dish. Top each one with crumbled bacon and sliced green onion. Serve immediately with sour cream on the side as a dipping sauce.
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