Photo by Karen Hermann
Makes 24
12 small potatoes, scrubbed and dried (use red, white, fingerling or a combination of potatoes)
Vegetable cooking spray
Kosher salt
Freshly ground black pepper
6 slices thick bacon, cooked and crumbled
1½ cups sharp cheddar or Monterey Jack cheese
1 cup sour cream
2 tablespoons prepared horseradish
½ cup sliced green onions
Preheat oven to 375 F. Line a baking sheet with foil.
Spray potatoes all over with cooking spray, and place on baking sheet. Bake 35–45 minutes, until done. Let cool until easy to handle. Cut in half lengthwise. Using a teaspoon or small scoop, scoop out pulp, leaving a ¼-inch-thick shell.
Spray the inside of potato skins with cooking spray, and season lightly with salt and pepper. Place on baking sheet, cut side up, and bake 10 minutes. Remove from oven, and fill insides with bacon and cheese. Return to oven, and bake until cheese is melted, about 2–4 minutes. Remove from oven, and transfer to serving dish.
In a small bowl, combine sour cream and horseradish. Top potato skins with green onions, and serve with sour cream mixture.
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Recipe tip
How to keep potato skins from tilting while they bake – Use a regular-sized or mini muffin pan to hold your stuffed potato skins upright while they are in the oven. And don’t throw away the filling you scooped out—you can use that to make potato pancakes, to substitute for bread in recipes like salmon croquettes, or to make hush puppies or potato soup.