Mini Baked Potatoes

1. 1

   Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.

2. 2

   Slice potatoes in half crosswise.

3. 3

   Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.

4. 4

   Season to taste with some salt and pepper.

5. 5

   Fill each hole with a dollop of sour cream.

6. 6

   Sprinkle with chopped olives, chives, and bacon.

7. 7

   If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.