Bite-Sized Potato Skins

Here's a great one bite treat for parties or tailgating! As soon as I saw it on Eat Cake For Dinner I bookmarked it for my PIGskin Challenge. It's everything you love in potato skins, just easier to handle.

Don't hesitate to whip these up folks, use whatever you like in/on potato skins.

As for football,

All Earl can say about our team this year is...

It hasn't been pretty, but we are 2-0. ugh...

Bite-Sized Potato Skins
2 medium Russet potatoes-I actually found long skinny ones, about 1 1/2" thick
Seasoned salt
Pepper
Cheddar cheese, shredded
6-8 strips of bacon, crisped, drained and crumbled
Green onion or chives
Anything else you'd like to add
Dipping sauce-I used Hidden Valley Ranch with sour cream, Jenn made an amazing Chipotle Sauce

1. Wash potatoes and cut into 1/4" rounds-make sure they are 1/4" and not too thin.
2. Drop into boiling salted water for 5 minutes.
3. Drain, pat dry.
4. Place potatoes in a single layer on foil lined baking sheet(s).
5. Sprinkle with Seasoned Salt and pepper. Top with cheese, bacon and onion.
6. Bake at 375 for 13-15 minutes or until cheese is melted, I suggest watching them.
7. Allow to cool and serve with dip. 

I actually prefer these at room temp, perfect to make ahead!

Have a happy day:@)