1-Start by preheating your oven to 450°F (232°C) to get things hot and ready. First, prick each of the 16 baby potatoes several times with a fork so they cook evenly. Place them in a single layer on a microwave-safe plate lined with paper towels and microwave on high for 4 minutes, then flip and microwave for another 4 minutes to soften them quickly.

2-Once done, use oven mitts to handle the hot potatoes and halve each one lengthwise. Carefully scoop out the middle, leaving about a ¼-inch layer on the skin for structure. For the next step, turn the potato halves cut side down on a baking sheet, brush the skins with the 2 tablespoons of olive oil, and sprinkle with salt to help them crisp up.

3-Bake them for 10 minutes until the skins are crispy, then switch the oven to broil. In a bowl, mix the scooped potato filling with the ½ cup shredded cheddar cheese, ¼ cup sour cream or plain Greek yogurt, 2 tablespoons chives or scallions, 1 tablespoon melted butter, 1 teaspoon salt, and ½ teaspoon pepper until it’s creamy and combined. Fill the crispy skins with this mixture and broil until the cheese melts and bubbles, which takes just a few minutes. Finally, remove from the oven, top with the 2 strips of crumbled bacon, garnish with extra chives or scallions if you like, and serve warm. You’ll love how this method, including preparing in just 15 minutes prep and 20 minutes cook time for a total of 35 minutes, makes for a quick yet impressive side dish that yields eight servings with four half-potato bites each.