Mini Bacon Herb Deviled Potatoes
A delicious twist on your two favorite savory dishes!
Here Is What You'll Need
Servings: 10–12
2 lbs small red potatoes
½ cup Daisy sour cream, plus extra for garnish
½ cup milk
1 teaspoon salt
½ teaspoon pepper
8 pieces of bacon, cooked and crumbled
2 teaspoons chopped chives, plus more for garnish
Paprika, for garnish
How To Make It:
1. Preheat oven to 400ºF (200ºC).
2. Bake potatoes whole for about 30 minutes or until they are easily pierced with a fork. Remove from oven and cool.
3.Cut potatoes in half and carefully scoop out most of the inner flesh, leaving a little bit around the skin, so that the potato forms a small bowl. Mash up the scooped-out flesh.
4.Place the sour cream in a medium bowl. Mix in the milk, salt, and pepper until sour cream is smooth. Pour into the mashed potatoes and continue mashing. Mix in the crumbled bacon (reserving 2 tablespoons of bacon for garnish) and 2 teaspoons of chives.
5.Transfer mashed potatoes to a piping bag with a large star tip and pipe evenly into the potato skins.
6.Bake for 10 minutes. Let cool out of the oven for 5 minutes.
7.Garnish with a dollop of Daisy sour cream, reserved bacon crumbles, extra chives and a sprinkle of paprika.
8.Enjoy!