Crispy Stuffed Mini Potato Bites

INGREDIENTS

• 1 lb baby red skin potatoes
• 1 Tbsp olive oil
• 3-4 Tbsp butter, melted
• 3-4 Tbsp heavy cream
• Salt, to taste ( don’t over salt)
• 1 1/2 tsp Creole Kick Carnival seasoning
• 2 cloves garlic, minced
• 1/2 cup grated Colby Jack cheese
• 3 slices cooked turkey bacon, minced (reserve some for garnish)
• 1/4 cup chives, sliced (reserve some for garnish)
• 1/2 cup sour cream

INSTRUCTIONS

1. Preheat your oven to 375°.
2. Place potatoes on a sheet pan. Pierce each one with a fork, add 1 tbsp of olive oil and bake for 30 minutes.
3. Once cooled slightly, slice potatoes in half. Carefully scoop out the insides, making sure quarter-inch wall remains.
4. In a bowl, combine the insides of the potato with melted butter and heavy cream. Mash until smooth.
5. Stir in the Colby Jack cheese, minced turkey bacon (remember to reserve some for garnish), chives, garlic, and Creole Kick Carnival seasoning. Mix well.
6. Deep fry or air fry the potato skins for 5 minutes or until crispy.
7. Transfer fried skins to a rack or paper towels to drain excess oil. lightly season.
8. Stuff each crispy potato skin with the potato mixture.
9. Place the stuffed skins back in the 375° oven for 8-10 minutes.
10. Once out and slightly cooled, top with sour cream, reserved chives, and turkey bacon.
11. Serve warm and enjoy!