Baby Baked Potatoes with Bacon, Sour Cream, & Chives
Crispy, tender baby potatoes topped with sour cream, crispy bacon and chives - the perfect mouthful! Appetizers just don't get any better than this.
Ingredients
- 680 grams baby potatoes (can be gold or red, whatever you prefer!)
- Olive oil (for baking)
- Salt and pepper to taste
- 5-6 slices bacon
- 115 grams Sour cream
- 1 bunch Chives
Instructions
- Preheat the oven to 400F (205C).
- Prepare a baking sheet with a pieces of parchment paper. Add washed, skin on baby potatoes to the baking sheet.
- Cover the potatoes with oil, salt, and pepper.
- Bake in the oven for 45 minutes to 1 hour, until totally tender. At the 30 minute mark, take the potatoes out and shake them around or flip them manually.
- When the potatoes are done, let them cool for at least 15 minutes.
- Right after you take the potatoes out, cook 5-6 slices of bacon. You can either do this on a pan, but since we are already using the oven, we just pop the bacon in there on a baking sheet at the same temperature as the potatoes for 15 minutes and it comes out perfectly crispy!
- Let the bacon cool slightly on a plate lined with a paper towel to absorb any excess grease.
- Once the potatoes are cool enough to handle, cut them in half.
- Scoop out a tiny bit of the inside of each half of the potato with a teaspoon. It just helps the filling to sit in each potato and not slide around, but you can feel free to skip this step! You can save the inside!
- Chop the bacon into smaller pieces; wash and chop the chives as well.
- Once you have all the potato halves prepared, transfer them to your serving platter/dish. Add about a teaspoon of sour cream to each potato, then top with bacon bits.
- Sprinkle chives over the top.
- We also like to add a little more freshly cracked black pepper on the top. Enjoy!
