Bite-sized potato skins will receive rave reviews from every guest at your party.
But appetizers aren’t just for dinner occasion.
Our Test Kitchen professionals said these pair well with beer, so cheers!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reheat in a preheated 350F oven until warmed through.
you’re able to also heat a few at a time in the microwave.
Top fresh with sour cream and chives before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
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.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake in preheated oven until tender, 17 to 20 minutes.
Cool potatoes completely on baking sheet, about 30 minutes.
Reserve potato flesh for another use (such asmashed potatoes).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake potato skins:
Increase oven temperature to 450F.
Place potato skins, hollowed side down, on baking sheet lined with parchment paper.
Fill potato skins:
Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake at 450F until cheese melts, 1 to 2 minutes.
Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.
Just bake until tender as directed, adjusting the cooking time as needed.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Scoop out, and halve or quarter before filling and baking again as directed.
