Baby Potatoes (7 1/2 cups)
in salted water and boil until tender but not mushy. Drain and let cool.
In the meantime, cook the
Wright® Brand Smoked Bacon (6 slices)
on a frying pan until crispy. Pat off the excess grease and chop into small pieces.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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.
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.
In a small bowl, mix the
Sour Cream (1 cup)
Scallions (3 Tbsp)
together. Season with
Salt and Pepper (to taste)
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.