Bacon Cheddar Potato Skin Poppers
Ingredients
- FOR THE DIPPING SAUCE:
- 1 cup Low Fat Sour Cream
- 1 teaspoon Hidden Valley Ranch Dressing Powder Mix
- ½ teaspoons Salt
- ½ teaspoons Black Pepper, Or To Taste
- ¼ teaspoons Dijon Mustard
- FOR THE POPPERS:
- 6 slices Thick Cut Bacon, Cut Into 1 Inch Squares
- 25 whole Mini Potatoes (I Used Mini Yukons)
- 2-½ teaspoons Coarse Salt
- 7 ounces, weight Freshly Grated Cheddar Cheese
- 2 Tablespoons Chopped Chives, For Garnish
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