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...

 

Image Credit:  http://www.flickr.com/photos/galant/2454884545/in/faves-76097205@N05/

Ingredients:

• 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

Directions:
 

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.

~MLE