These little gems of goodness (Bacon!) come together really easily if you bake the potatoes ahead of time and, like me, have leftover bacon from the weekend. They're great as an appetizer or with an entree! Super tasty!
3 or 4 Baked Yukon Gold Potatoes (425 degrees F for 45 minutes, rub skins with olive oil and sprinkle with salt first)
4 to 5 strips Cooked Crunchy Bacon, Diced
1 C Shredded Cheddar Cheese
Sour Cream and Chives for garnish (if desired)
Preheat oven to 325 degrees F.
Slice the baked potatoes in half, long ways. With a spoon, remove the insides of the baked potatoes, leaving about 1/4 inch all around. Mix the removed potato filling with a couple of tablespoons of butter, and a sprinkle of salt and pepper. Divide equally among the potatoes and fill the skins with the potato mixture, even with the top of the skins.
Top each stuffed potato skin with the diced, cooked bacon and shredded cheese.
Bake at 325 degrees F for about 10 minutes, or until cheese is melted and potatoes are heated through.
Serve with a small dollop of sour cream and sprinkle with chopped chives (I used garlic chives), if desired.