Introducing the recipe that starts as an hors d’oeuvre and ends as a meal. Smoked bacon tops these fingerling potato skins browned in olive oil and topped with Tillamook Cheese and Sour Cream.
“Want to ‘one-up’ your friends at the next football party? Bring these amazing little treats and you will be the talk of the game! Unfortunately, you’ll have the pressure of coming through again next time…” – Hosea Rosenberg of Blackbelly Catering
16 Large, straight fingerling potatoes (if you can’t find fingerlings, then small reds will work)
¼ cup (2 oz) extra virgin olive oil
Fresh cracked black pepper
1 cup (4 oz) Tillamook Shredded Classic Mac & Cheese Blend
½ cup (4 oz) Tillamook Natural Sour Cream
1 lb smoked bacon, diced very small and cooked until crispy (alternatively, you can cook bacon whole and then crush to make bits)
¼ cup (2 oz) chives, cut into very small rings
Preheat oven to 425°F. Cut each potato in half lengthwise. Scoop out flesh inside potato while still leaving a solid piece (about 1/16” in thickness). Heat olive oil in frying pan until hot, and then toss potatoes in olive oil, salt, and pepper. Place cut side down on a metal baking sheet. Bake for about 15 minutes, or until browned on edges and cooked through. Let cool to room temperature. Fill each potato with Tillamook Sour Cream, chives, Tillamook Shredded Classic Mac & Cheese Blend, and bacon bits. Serve immediately!