Mini Stuffed Baked Potato Appetizers

• small red potatoes (washed and leave unpeeled)↗15
• olive oil (or use vegetable or Canola oil)1⁄4 cup
• garlic powder (or to taste)↗1⁄2 teaspoon
• seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)↗1⁄2 teaspoon
• sour cream↗2 cups
• small green onion, finely chopped↗1
• bacon (cooked and finely crumbled)↗3 -4
• black pepper↗
• finely chopped green onion (to garnish)

Step-by-step instructions

1. 1

   Set oven to 400°F.

2. 2

   In a bowl mix together the oil with salt and garlic powder.

3. 3

   Slice the potatoes in half then coat all sides with the oil mixture.

4. 4

   Place on a greased baking sheet cut-side down.

5. 5

   Bake for about 25 minutes or until just tender; cool completely.

6. 6

   In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.

7. 7

   Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.

8. 8

   Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).

9. 9

   Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.

10. 10

    Serve immediately or chill until needed.

11. 11

    Delicious!