Mini Potato Skins
12 small potatoes (baby potatoes work well)
2 tablespoons olive oil
2 tablespoons Cowboy Crunch Seasoning
1 cup shredded cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 green onions, thinly sliced
Preheat your oven to 400°F (200°C). Wash the potatoes and prick them with a fork.
Toss the potatoes with olive oil and 1 tablespoon of Cowboy Crunch seasoning. Place on a baking sheet and bake for about 40 minutes, or until tender.
Once cool enough to handle, cut the potatoes in half lengthwise. Scoop out the centers, leaving about a quarter inch of potato on the skin. (Reserve the scooped potato for another use.)
Increase the oven temperature to 450°F (230°C). Sprinkle the inside of the potato skins with the remaining Cowboy Crunch seasoning.
Fill each skin with shredded cheese and bacon crumbles, then return to the oven. Bake until the cheese is melted and bubbly, about 5-7 minutes.
Serve the mini potato skins warm, topped with a dollop of sour cream and a sprinkle of green onions.
