- 1 1/2 lbs red potatoes, about 15 small potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup scallion, chopped fine
- 10 slices bacon, cooked crisp and crumbled
Preheat oven to 400 degrees.
Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
Cut each potato in half, then cut a thin slice from the bottom of each potato.
With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
Set shells aside and reserve pulp.
In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or until golden and heated through