Tiny Twice-Baked Potatoes
24 baby Yukon Gold or red potatoes, about 2 lbs.
2 Tbsp. olive oil
3 to 4 slices bacon, cooked and crumbled
2-3 Tbsp. Halladay's Garlic Chive Seasoning
½ cup sour cream
½ cup Parmesan
Preheat oven to 425˚F. Combine potatoes and oil on a baking sheet; season with salt and pepper. Bake until tender, 20-25 minutes. Carefully hollow out potatoes, reserving the flesh. Mash potato flesh and combine with remaining ingredients; season with salt and pepper. Spoon flesh back into hollowed potatoes. Return to oven and bake until heated through, 8-10 minutes.