Mini Potato Skins with Horseradish Dipping Sauce

Hey there!   Today I have a recipe that I’ve been dying to show off for some time -- and it’s MiniChow! These potato skins may be teeny tiny but WOW are they good.  I put them out as an appetizer for some friends about a month ago and the plate was empty before I finished putting together our dinner salads!! {Don’t be embarrassed, guys!}  Just make sure you stuff a couple of these in your mouth before you present them to your guests -- they are too cute and too small for people to eat just one {or 12...}

The thing I like most about these skins is that they are baked, not fried, but they have all the flavor and crispiness of your favorite happy hour style potato skins.  I can’t exactly call them “Skinny” by any means due to the cheese, bacon and sauce -- but they are a step up from TGIFridays -- and did I mention how ridiculously adorable they are?!  {I did, didn’t I?}  

The recipe calls for small red potatoes but I stumbled upon a bag of red potatoes at the grocery store that were so small I had to use a baby food spoon to scoop out the pulp.  Any size potato is equally delicious -- the smaller ones are just a little more work for you. {Well worth it in my opinion.}  Enjoy!

Mini Potato Skins with Horseradish Dipping Sauce

adapted from Better Recipes

12 small red potatoes, washed and dried

3 tbsp olive oil, divided

1 tsp creole seasoning

1/2 tsp salt

1/4 tsp black pepper

1 1/2 c. shredded cheddar and monterey jack cheese blend

8 slices bacon, cooked and crumbled

1/4 c. chopped green onion

One recipe Horseradish Dipping Sauce, recipe follows

1. Preheat oven to 375.  Line a baking sheet with foil.  Rub potatoes with 1 tbsp olive oil to coat the skins.  Place on prepared baking sheet.  Bake for 45 minutes or until done (if you are using smaller potatoes they will be done more quickly).  Cool until easy to handle.  
2. Using a teaspoon or melon baller, scoop out pulp, leaving 1/4 in thick shells.  Discard potato pulp and reserve for another use.
3. In a small bowl, mix 2 tbsp olive oil, creole seasoning, salt and pepper.  Brush the inside of potatoes with olive oil mixture.  Bake for 15 minutes.  Top with cheese, bacon and green onions; bake 5 minutes or until cheese is melted.  Serve with horseradish dipping sauce.

Horseradish Dipping Sauce

1 c. light sour cream

1/2 c. light mayo

2 tbsp prepared horseradish

1 tbsp chopped fresh chives

1/4 tsp salt

1/4 tsp pepper

Mix all ingredients in small bowl.  Cover and chill until ready to serve.