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This easy and fun recipe makes a perfect party appetizer. It’s also a kid favorite! All the typical ingredients you’d expect from potato skins in a small bite-sized version…with the added gourmet twist of a dollop of decadent chive crème fraîche. If needed, sour cream can be substituted for the crème fraîche – but if possible, I recommend using the good stuff!
Preheat the oven to 400°. Rub the potatoes with the olive oil and arrange on a rimmed baking sheet. Season with kosher salt and freshly ground pepper. Roast for 30 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the oven and let cool slightly.
Increase the oven temperature to 450°. Line the baking sheet with parchment paper. Once the potatoes are cool enough to handle, slice in half and use a melon baller to scoop out the flesh, leaving a small amount around the edges and bottom of the potato [this helps the potatoes hold their shape]. Arrange the potato halves on the parchment paper, cut side up [if any of the potatoes wobble, slice a small amount off the bases to keep them level]. Roast for an additional 10-15 minutes, or until the edges of the potatoes begin to brown lightly. Remove from the oven.
While the potatoes are in the oven, add the creme fraiche and chives to a small bowl. Season with a pinch of kosher salt and pepper; stir to combine. Refrigerate until ready to use.
Evenly divide the crumbled bacon among all of the potato halves and top with the shredded cheese. Pop the potato skins back in the oven for 5-10 minutes, or until the cheese is melted. Cool for 10 minutes before serving. To serve, top each potato skin with a small spoonful of the creme fraiche mixture and sprinkle with a few chopped chives.