Twice baked potatoes are super tasty, but not very finger food friendly. These are a slight variation on the traditional twice baked, which lend themselves nicely to eating without any utensils.
8 small red potatoes
2 peeled red potatoes
¼ cup plus 1 Tbsp. Sour cream
¼ cup grated cheese
1 Tbsp. Bacon pieces
1 Tbsp. Dried chives
salt and pepper to taste
Wash and dry the potatoes. Cut each of the unpeeled potatoes in half. Slice a small piece of potato from the end, to allow the potato half to sit flat. Take a small melon baler and scoop a divot from the potato half (keep these, for filling).
Place potato shells on a baking sheet, and drizzle with olive oil and salt and pepper. Bake at 375 for 20-25 minutes. You want these to be tender.
While potato shells are baking, cut the peeled potatoes into small pieces, and combine them with the scooped potato from the shell. Boil these for 15 minutes, or until tender. Drain and mash with a fork. To this, add the sour cream, cheese, bacon, and chives. Mix until combined.
When the shells are done, fill each one with about ½ Tbsp of filling. Put the potatoes back into the oven for 15 minutes.
Serve warm.
If you're looking for a bit of a cheat, use the pre cooked bacon, or even the real bacon pieces, found with the bacon bits.
We used extra sharp cheddar cheese, but this recipe would work well for many other types of cheeses.
Assemble these ahead of time, and just pop them into the oven before guests come, if you're going from the fridge to the oven, add on another 5 minutes so that the bites are heated through.
Make these vegetarian friendly by taking out the bacon. Even if you wanted to do half and half you could.
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