Mini Potato Skins with Mozzarella, Cheddar, and Frizzled Bacon

Here's something fun for the weekend!

Mini Potato Skins with Mozzarella, Cheddar, and Frizzled Bacon

12 small gold potatoes

Olive oil

Salt and freshly ground black pepper
1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

4-6 slices bacon, cooked until almost crisp and cut into little pieces

1 tablespoon chopped fresh chives

Preheat the oven to 400 degrees.

Coat the potatoes all over with the olive oil and place on a baking sheet. Bake for 30 to 40 minutes, until tender.

When the potatoes are cool enough to handle, halve them lengthwise and scoop out the flesh, leaving about 1/2-inch of the flesh with the skin (reserve the flesh for mashed potatoes later in the week!).

Season the inside of the potatoes with salt and pepper.

Fill each potato skin with the mozzarella and cheddar and return the filled skins to the baking sheet.

Bake at 400 degrees for 10 minutes, until the cheese is golden and bubbly. Top with the bacon and chives before serving.

Makes 24 skins