Mini Potato Skins

Mini Potato Skins

“You do you.”  In the context that it was spoken, it was a different iteration of “leave me alone, Mom” by Travis.  

I’ve heard the phrase a lot recently and have thought more about it.  “You do you” means that I have to know “who I am.”  And it feels like maybe “who I am” is changing.  Those of you that know me know that I am very comfortable and open to change (no, really).  Naïve me didn’t realize that my role and purpose might or would transform over time. We are in a different place – the kids are in a different phase of life – what is needed of me as a mom, wife, daughter, sister, cousin, aunt… is changing too and therefore I should evolve along with it.  Maybe I’ll become a blonde while I’m redefining myself.

These mini potato skins are so cute and easy to pop in your mouth.  It does take some time and effort to cook the potatoes, cool the potatoes, slice, hollow, bake, flip, bake, fill, bake and eat – but don’t let that stop you if you have some time and patience and want to add some fun food to your table.  (And keep your hand on top of the knife as you chop the bacon.)

Happy belated birthday Mimi - may the celebration continue!!

Ingredients

• 1-1 ½ lbs Baby Dutch yellow potatoes (about 20 2-inch potatoes)
• 1 tablespoon olive oil
• 4 oz (1 cup) sharp cheddar cheese, shredded
• 6 bacon slides, cooked and crumbled
• ½ cup sour cream
• 2 tablespoons fresh chives, chopped, optional

Preheat oven to 425.

Scrub potatoes.  Place in boiling water for 10 minutes to soften. Drain and pat dry.  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. Bake until tender 17-20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.

Slice potatoes in half lengthwise and scoop out the potato flesh leaving a 1/8 inch thick shell. Use the potato insides for something else like mashed potatoes.

Increase oven temperature to 450.  Place the potato skins hollow side down on a baking sheet lined with parchment paper. Bake for 10 minutes; flip potatoes over and bake for 8-10 more minutes until crispy.

Fill potato skins with cheese and bacon crumbles.  Bake at 450 until cheese melts, about 1-2 minutes.  Top each potato skin with sour cream and chives, if you choose.