Wednesday, December 12, 2012

Bite-sized Bacon & Cheese Potatoes

These tasty appetizers will disappear faster than they can be made!!! Any combination of cheeses would work, also- so feel free to switch it up...

  • 2 pounds mini potatoes, like Yukon gold (approx. 1- 1 1/2  inches in diameter)
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream 
  • 1/2 cup cooked, crumbled bacon, divided
  • 2 teaspoons roasted mashed garlic
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, plus more for garnish
  • 1/4 cup finely grated sharp cheddar cheese
  • 1/4 cup finely grated monterey jack cheese
  • 3 tablespoons chopped green onion, plus more for garnish
1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

2. In a large pan, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Be careful not to over cook. Drain and let cool.

3. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.

4. In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the cheeses and onion.

5. Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup bacon. Place the stuffed potatoes on the prepared baking sheet and bake until golden brown, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.


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