These Mini Twice Baked Potatoes are stacked with bacon and presented with acrid cream and new chives. Make proper acquaintance with your new most loved finger nourishment!

What's more, when I state 'make proper acquaintance' what I truly mean is bid farewell� To your eating routine. These are so flavorful and past addictive, so get ready not to share ?? See, you might not have any desire to share these, yet in all actuality they do make the ideal sharing starter.

Regardless of whether it's as a game day nibble, an evening gathering sharing starter OR similarly as a hors d'oeuvre for a social event, these smaller than usual stacked potatoes are impeccable. Before we get into what these wonders are stacked with, we should see rapidly how they're made.

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Ingredients

• 10 large Baby Potatoes
• 3.5oz / 100g Bacon, cooked to preference and finely chopped
• 1/3 cup / 35g Cheddar, grated
• 1/4 cup / 60ml Double/Heavy Cream
• 1 tbsp Butter
• 1/4 tsp Garlic Powder
• Sour Cream, to serve
• Fresh Chives, finely diced to serve
• Salt & Black Pepper, to taste
• Olive Oil

Instructions

1. Combine your potatoes with a drizzle of olive oil and a good pinch of salt and pepper. Roast in the oven at 220c/430f for 20mins or until golden, crispy and fork tender.
2. Allow to cool for a few minutes then slice in half. With a tsp/knife, scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. Combine the scooped out filling with your bacon, cheese, cream, butter, garlic powder and seasoning to taste.
3. Scoop 1 tsp of mixture back into each boat and place back on an oven tray. Pop them under the grill and broil for a few minutes until golden and crispy.
4. Serve with sprinkled fresh chives and sour cream.

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