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RECIPE
6 INGREDIENTS7 STEPS50MIN

Mini Stuffed Baked Potato Skewers

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Diary of a Mad Hausfrau
I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
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Looking for an appetizer that's a little different? These Mini-Stuffed Baked Potato Skewers are the answer. They're delicious and simple to make, great finger food for any party.

50MIN

Total Cooking Time

6

Ingredients
Diary of a Mad Hausfrau
I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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7 1/2 cups
6 slices
3 Tbsp
Scallions , chopped
to taste
Salt and Pepper
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Directions

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Step 1
Place the Baby Potatoes (7 1/2 cups) in salted water and boil until tender but not mushy. Drain and let cool.
Step 2
In the meantime, cook the Bacon (6 slices) on a frying pan until crispy. Pat off the excess grease and chop into small pieces.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 4
Use a paring knife to cut out an oval shape in the tops of the potatoes and gently scoop out the middles. Discard the waste or save it to throw into a potato salad. Skewer the potatoes and place them on the prepared baking sheet.
Step 5
Fill each potato hollow with Shredded Cheddar Cheese (1 1/2 cups) and sprinkle the bacon on top. Place in the oven and bake for 8-10 minutes or until the cheese has melted.
Step 6
In a small bowl, mix the Sour Cream (1 cup) and Scallions (3 Tbsp) together. Season with Salt and Pepper (to taste) .
Step 7
Transfer the Mini-Stuffed Baked Potato Kababs to a serving plate. Top each with a dollop of the chive sour cream or serve it on the side.

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