Mini Potato Skins

This five-ingredient recipe makes a bite-sized appetizer that every guest will rave about, and it will feed a crowd.  This is not only a great recipe for a home dinner party, but will work as a great tailgate recipe -- it's easily portable.

1 1/2 lbs Baby potatoes (about (20) 2" potatoes
1 Tbsp olive oil
4 oz cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 Tbsp chopped fresh chives

Preheat your oven to 425 degrees.  Scrub potatoes, and pat dry thoroughly.  Place potatoes in a large bowl, and drizzle with olive oil; toss to coat.  Arrange potatoes in a single layer on a baking sheet lined with parchment paper.  Bake in preheated oven until tender, 17 - 20 minutes.  Cool potatoes completely on baking sheet, about 30 minutes.  

Slice potatoes in half lengthwise.  Increase oven temperature to 450 degrees.  Place potato skins, flesh side down on baking sheet lined with parchment paper.  Bake for 10 minutes.  Flip potatoes over and bake until crispy, 8 - 10 minutes.  

Top potatoes evenly with cheese and bacon crumbles.  Bake at 450 degrees until cheese melts, 1 -2 minutes.  Top each potato skin with a dollop of sour cream, and sprinkle evenly with fresh chopped chives.