Mini Stuffed Baked Potato Appetizers

Your guests will love these, you can double the amount to serve a large crowd! You can make these in advance and chill until ready to serve.

• Ready In: 50 mins
• Yields: 30 potato halves

Ingredients

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

Directions

1. Set oven to 400°F.
2. In a bowl mix together the oil with salt and garlic powder.
3. Slice the potatoes in half then coat all sides with the oil mixture.
4. Place on a greased baking sheet cut-side down.
5. Bake for about 25 minutes or until just tender; cool completely.
6. In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
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. Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
9. Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
10. Serve immediately or chill until needed.
11. Delicious!