Mini Stuffed Baked Potato Appetizers - cooking recipe

Ingredients

15 small red potatoes (washed and leave unpeeled)
1/4 cup olive oil (or use vegetable or Canola oil)
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
2 cups sour cream
1 small green onion, finely chopped
3 -4 slices bacon (cooked and finely crumbled)
black pepper
finely chopped green onion (to garnish)

Preparation

Set oven to 400\u00b0F.
In a bowl mix together the oil with salt and garlic powder.
Slice the potatoes in half then coat all sides with the oil mixture.
Place on a greased baking sheet cut-side down.
Bake for about 25 minutes or until just tender; cool completely.
In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
Serve immediately or chill until needed.
Delicious!