Stuffed Mini Potatoes with Cheddar and Bacon

Crisp and creamy potatoes, stuffed with melted cheddar and smoky bacon and sprinkled with fresh chives. FOUR ingredient, one-bite wonders. But, and I can promise you this (from experience), they'll be the first thing to go. 

And talk about easy! First, the potatoes roast until tender - with no help from you. Thank you oven. Then, after a quick "pinch" to open the potatoes up, they're stuffed with cheese and chewy-crisp bacon. Pepper the tops with a handful of chives and you're ready to serve.

These make an EXCELLENT side, but consider them as an appetizer for your next dinner party or brunch.

Stuffed Mini Potatoes with Cheddar and Bacon

1 1/2 pounds small red potatoes, rinsed and patted dry
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices bacon, cooked until chewy-crisp and chopped
1 cup shredded cheddar cheese
1-2 tablespoons chopped fresh chives

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes oil, salt, and pepper. Toss to coat. Transfer the potatoes to the prepared pan and spread out in an even layer, preferably without the potatoes touching each other. Bake for 35 to 40 minutes, until the potatoes are tender (they will give in slightly when you squeeze them). Let cool for 5 minutes (leave the oven on).
Cut an X into the top of each potato and gently pinch the sides to open it up. Fill the potatoes with the cheddar cheese and return the pan to the oven for 3 minutes, until the cheese melts.
Top the potatoes with the bacon and chives and serve.

Serves 8