Twice-Baked Potato Poppers

By kimvess

Ingredients

• PIERCE:
• 24 small red-skinned or Yukon gold potatoes
• COOK:
• 4 strips thick-sliced bacon, diced
• COMBINE:
• 2 ⁄3 cup sour cream
• 1 pkt. powdered ranch dressing (1 oz.)
• 1 ⁄2 cup shredded Cheddar
• Black pepper to taste
• Chopped fresh chives

Details

Servings 24
Cooking time 50mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

Pierce each potato multiple times with a fork or paring knife. Microwave potatoes until they give when squeezed, 8–10 minutes. Allow potatoes to cool until easily handled.

Cook bacon in a sauté pan until crisp. Transfer bacon to a paper-towel-lined plate and reserve drippings.

Slice off the top third of each potato. Scoop flesh from each potato with a teaspoon measure or melon baller, leaving about 1⁄8-inch flesh inside.

Combine scooped out flesh with sour cream, ranch powder, Cheddar, and bacon; season with pepper.

Brush the insides and skins of potatoes with reserved drippings. Scoop potato mixture back into potatoes.

Grill potatoes until skins are crisp and Cheddar in filling melts. Sprinkle chives over potatoes.

Nutrition Information
Per serving: 186 cal; 2g total fat (1g sat); 8mg chol; 198mg sodium; 31g carb; 4g fiber; 5g protein