Ingredients:

  • 1.5 lbs Baby Yukon Gold or Red Potatoes
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 cup Sharp White Cheddar Cheese, freshly grated
  • 6 slices Thick-cut Bacon, cooked until crisp and crumbled
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Cold Sour Cream
  • 2 tbsp Fresh Chives, finely minced

Instructions:

  1. Prep the Spuds: Wash and dry 1.5 lbs of baby potatoes thoroughly. Note: Surface water is the enemy of crispiness; pat them bone dry.
  2. Initial Roast: Toss potatoes with 1 tbsp olive oil and salt. Bake at 200°C for 25 minutes until the skin looks wrinkled and the centers are tender.
  3. The Cooling Gap: Let the potatoes sit for 5 minutes. Note: This makes them easier to handle and sets the starch.
  4. Hollow Out: Halve each potato lengthwise and use a small spoon to scoop out the flesh. Leave a 3mm border of potato inside the skin.
  5. Oil and Season: Brush the inside and outside of the shells with the remaining 2 tbsp oil mixed with smoked paprika and pepper.
  6. The Crisp Up: Place shells cut side down on the tray. Bake at 200°C for 10 minutes until the edges are dark golden and sizzling.
  7. Cheese and Bacon: Flip the shells over and fill each with a generous pinch of white cheddar and crumbled bacon.
  8. The Meltdown: Return to the oven for 3-5 minutes. Bake until the cheese is bubbling and starting to brown.
  9. The Cold Finish: Let cool for 2 minutes, then dollop with cold sour cream and a sprinkle of chives.