Pulled Pork Potato Skin Bites

PREHEAT oven to 400°F. Place the Reynolds Wrap^® Non-Stick Aluminum Foil on a medium baking tray.

COMBINE onions, vinegar, and sugar in a small saucepan. Bring to a boil and stir, pressing onions down into the liquid to soften. Simmer 2-3 minutes and remove from heat; set aside.

COMBINE potatoes, 1 1/2 tablespoons olive oil, salt and pepper in a large bowl and toss well. Spread in an even layer on prepared baking tray and bake 20 minutes until fork tender. Cool.

CUT potatoes in half and use a small spoon to gently scoop out potato flesh creating a small well. Place potato skins back in large bowl, add remaining 1 1/2 tablespoons olive oil and toss well. Return to baking sheet in a single layer with skin side down. Bake 10 minutes,

FILL each potato skin with pulled pork, then sprinkle with gouda. Bake 3-5 minutes until cheese has melted. Remove from oven and top with pickled onions. Serve hot.