Big flavors come in a bite-sized package with this tailgate-ready recipe
Photo by Iullia Nedrygailova
MAKES 30
15 baby red-skinned potatoes, washed and cut in half
2 tablespoons olive oil
6–8 slices crispy bacon, crumbled
3–4 scallions, white and green parts thinly sliced
2 cups grated sharp cheddar cheese
Sour cream, optional
Preheat oven to 375 F. In a large bowl, toss potatoes with olive oil. Place cut side down on a baking or cookie sheet. Bake until tender, about 25 minutes. Let cool enough to handle. Using a small scoop or spoon, scoop out the center, and using a paring knife, cut a thin slice off the bottom so the potatoes will not roll around on the plate. Fill each potato with some of the crumbled bacon and scallions and top with cheese. Place back in the oven just long enough to melt the cheese, about 5 minutes. If desired, garnish with additional bacon, scallions and sour cream. Serve at room temperature.
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