Cheesy Applewood Bacon Mini-Stuffed Potatoes

By JJCR

Ingredients

• 24 small Yukon gold potatoes (about 1 1/2 to 2 inches in diameter
• 1 (8 oz.) package cream cheese, softened
• 1 cup sour cream
• 1/2 cup crumbled cooked applewood smoked bacon, divided
• 2 tsp. roasted mashed garlic
• 1 1/2 tsp. salt, divided
• 1/2 tsp. ground black pepper
• 3/4 cup finely grated sharp cheddar cheese
• 3/4 cup finely grated Monterey Jack cheese
• 3 tbsp. chopped green onion
• Garnish: sliced green onion, freshly ground pepper

Preparation

Step 1

1.Preheat oven to 400. Line a baking sheet with aluminum foil.

2. In a large Dutch oven, place potatoes and enough water to cover; bring to a boil. Boil for 8 minutes or until just tender. Drain and let cool. Cut potatoes in half crosswise. Cut a thin slice off round end of each potato half to stand upright. Using a melon baller, scoop out centers of potatoes, leaving a 1/4 inch thick shell. Reserve potato pulp.

3. In a medium bowl, combine potato pulp, cream cheese, sour cream, 1//4 cup bacon, garlic, 1 tsp. salt, and pepper; mash with a potato masher until well combined.. Stir in cheddar cheese, Monterey Jack cheese, and green onion.

4. Sprinkle insides of potato shells with remaining 1/2 tsp. salt. Spoon potato mixture evenly into potato shells; top with remaining 1/4 cup bacon. Place stuffed potatoes on prepared baking sheet, and bake for 20 minutes or until lightly browned. Garnish with green onion and freshly ground pepper, if desired.


GOOD COOKING-DEEN BROS