Mini Loaded Baked Potatoes Tasty and Easy Appetizer

Ingredients

• 12 small baby potatoes
• 1 cup shredded sharp cheddar cheese
• 0.5 cup sour cream
• 0.25 cup green onions, chopped
• 0.5 cup cooked and crumbled bacon
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for drizzling olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the baby potatoes thoroughly and pat them dry. Use a fork to poke holes in each potato to allow steam to escape while baking.
3. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Toss them in a bowl to ensure they are evenly coated.
4. Place the potatoes on a baking tray and bake for about 30-35 minutes, or until they are tender and a fork can easily pierce them.
5. While the potatoes are baking, prepare the toppings. In a small bowl, mix the shredded cheese, sour cream, chopped green onions, crumbled bacon, garlic powder, and smoked paprika together. Stir until well combined.
6. Once the potatoes are done baking, remove them from the oven and let them cool slightly.
7. Carefully slice each potato in half lengthwise and gently scoop out some of the insides to create a little pocket, being careful not to pierce the skin.
8. Spoon the cheese and topping mixture into each potato half, generously filling them.
9. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let them cool for a few minutes before serving.