twice baked purple fingerling potatoes with candied bacon

Who wants the most perfect one-bite appetizer? I know I’m always looking for quick and easy options to pass, or leave out for guests and family alike.

Roasted purple fingerling potatoes stuffed with creamy potato stuffing and topped with sweet and spicy candied bacon.

Seriously? It’s the perfect bite.

Ingredients:

1 package bacon

1/2 cup packed light brown sugar

fresh ground black pepper

avocado oil spray

20 purple fingerling potatoes

evoo

maldon salt

2 Tbsp butter

2 slices white american cheese, diced

2 Tbsp sour cream

1 Tbsp chives

1/2 tsp salt

Directions:

Lay bacon out on a tin foil lined oven pan.

Press sugar on top of bacon strips.

Grind fresh pepper over top to your personal preference - I use about 1/4 - 1/2 tsp.

Place pan in oven.

Preheat oven to 400.

When the oven is preheated, the bacon will be cooked - but check occasionally to make sure it doesn’t burn. The bacon will cook faster, and burn quicker, due to the sugar.

Remove bacon from oven and set aside to cool.

Once cool, chop into pieces.

Place potatoes on a foil lined tray that has been sprayed with avocado oil.

Pierce each potato with a fork to prevent exploding skins.

Drizzle with evoo and sprinkle with maldon salt.

Bake for 20 minutes.

Potatoes should be fork tender.

Let cool slightly.

Remove a top layer of potato skin. Gently scoop out insides and add to a bowl.

Combine potatoes with butter, cheese, sour cream, chives and 1/2 tsp salt.

Stuff potato skins with mixture, and top with chopped bacon pieces.

Return to the oven, and bake until everything is melted and cooked - about 10 minutes.