A super easy and tasty recipe for your next party or just for snackity snacks!
Preheat oven to 400 degrees. Toss potatoes with a drizzle of olive oil and a sprinkle of salt.
Roast for about 25-30 minutes or until fork tender. Let cool for about 20 minutes or until cool enough to handle.
Slice off just the top of each potato and scoop out insides with a small spoon or melon baller, leaving about 1/8 inch.
Place scooped out potato in a bowl. Mash up with cream cheese, sour cream, 1/4 cup of grated cheese, 1/4 cup crumbled bacon and 1 tablespoon chopped chives. Continue to mash and mix until smooth.
Refill your potato shells with potato mixture. Bake at 350 degrees for 15-20 minutes until heated through. Top with remaining cheese and bacon and heat for 5 more minutes. Sprinkle with remaining chives
To make ahead: After filling the potato shells, refrigerate for up to two days. Reheat in a 350 degree oven for 20 minutes and top with remaining condiments.