Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Wash and dry the small potatoes, drizzle with olive oil, and sprinkle with kosher salt.
- Roast the potatoes in the preheated oven for 35-40 minutes until fork-tender and golden.
- Cut off the tops of the potatoes and scoop out the insides, saving the flesh for the filling.
- Combine the scooped potato with butter, sour cream, cheddar cheese, bacon, and chives in a bowl.
- Fill the potato skins with the creamy mixture and arrange them on the baking sheet.
- Bake the filled potatoes for an additional 15 minutes until cheese is melted and bubbly.
- Garnish with extra chives, flaky salt, and ground pepper before serving.
Nutrition
Notes
These bites can be assembled up to three days in advance and stored in the fridge until ready to bake.