Bacon & Cheese Potato Appetizer/Pic

[Roxy15]

Bacon & Cheese Potato Appetizer:

 

12 Small Potatoes, Baked, Halved & Hollowed Out

Kosher Salt

3 T. Canola Oil

1/2 lb. Bacon, Cooked & Cut Into Small Pieces

8-oz.s Shredded Sharp Cheddar Cheese

***I Prefer To Use Sharp Cheddar Cheese In A Pkg. & Shred It In Food Processor Instead Of Buying Shredded Cheese In A Bag

1/2 Cup Sour Cream

1/2 Cup Thinly Sliced Green Onions

 

Preheat oven to 375 degrees.

 

Bake potatoes for 35-40 minutes.

 

While the potatoes are baking, cook the bacon until crispy.

 

Put bacon on a paper towel-lined plate to drain.

 

Put bacon in food processor and pulse into small pieces; set aside.

 

Remove potatoes from the oven and allow to cool until you can handle them. Cut in half and remove the flesh of the potato. Save the flesh for breakfast potatoes.

 

Brush the inside and the back side with a thin layer of canola oil. Season the inside of the potato skin generously with Kosher Salt. Place on a foil-lined cookie sheet.

 

Bake for 15 minutes.

 

Remove from oven and generously top with cheese and bacon. Bake an additional 8-10 minutes.

 

Remove from the oven and top each skin with a dollop of sour cream and a sprinkle of green onion.