Recipe By: Justin Warner
Ingredients
2 pounds new potaotes (scrubbed)
3 slices cooked bacon
½ cup finely grated extra-sharp cheddar
3 tbsps unsalted butter (at room temperature)
2 tbsps sour cream
extra grated cheese
1 2-oz bag potato chips ((the wackier the flavor, the better))
2 tbsps minced fresh chives
Step By Step
1️⃣ Preheat
PREHEAT the oven to 400℉.
2️⃣ Place
PLACE the potatoes on a sheet pan and roast dry until easily pierced with a fork, about 30 minutes. Let cool slightly until easy to handle.
3️⃣ Cut
CUT each potato in half. Trim a slice from the bottom of each half so the halves can stand up on their own. Chop the scraps and place in a medium bowl.
4️⃣ Scoop
SCOOP out most of the inside of each potato half, using a ½ teaspoon, and place the insides in the bowl of scraps. Place the shells, cup side up, back on the sheet pan. Finely chop the bacon and add it to the bowl of potato scraps. Mix in the cheese, butter and sour cream until combined.
5️⃣ Place
PLACE the potato mixture in a pastry bag with a large tip or zip-top bag with the corner cut off, and fill each potato shell on the sheet pan, like a little deviled egg.
6️⃣ Put
PUT the potatoes back in the oven and bake until golden, 15 to 20 minutes. If desired, top with more cheese, and bake 5 minutes more, until melted. If you like, stick a potato chip in each one and top with chives. Serve.
