- 3 pounds baby potatoes, whatever variety you like
- 8 strips bacon, finely chopped
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded, divided
- Salt and ground black pepper
Preheat oven to 400F.
Place potatoes on a baking sheet and roast until tender, about 25-30 minutes. Remove and set aside until cool enough to touch.
While the potatoes are roasting, in a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, cook bacon until crispy. Remove and reserve on a paper towel.
When the potatoes are cool to touch, cut in half and scoop out the insides into a medium-size mixing bowl. Place the skins cut sides up back onto the baking sheet.
Once all the potatoes are scooped out, add the bacon into the bowl with the potato flesh along with the sour cream, 3/4 cup of the cheese, salt and ground black pepper, and mix.
With a small spoon, scoop the potato-bacon-cheese mixture into the little potato skins, top with the remaining cheese and place back in the oven until the cheese is melted, about 10 minutes.