LOADED MINI BAKED POTATOES

1. Preheat oven to 400F (205C).
2. In a bowl combine the potatoes with olive oil and the seasoning combination of salt, pepper, garlic powder, and paprika.
3. Spread the potatoes out on a baking sheet (try not to crowd them, they need their space to get crispy) and pop them in the oven. Bake for 40-50 minutes, or until they’re soft on the inside and crispy on the outside.
4. While the potatoes are baking, mix the sour cream with most of the chives in a small bowl, but save a few chives for a garnish later.
5. Once the potatoes are done baking, let them cool for a few minutes (don’t burn yourself, no potato is worth that!). I ate the insides as I did this but feel free to save them for leftovers…
6. Add in a pinch of cheddar cheese to each potato then optionally place them back in the oven on broil for about 2 minutes until the cheese is bubbly. Once they have cooled scoop in the chive sour cream. Lastly, top with crispy bacon bits and more chives. Good luck not eating them all…