Cheesy bacon stuffed mini potatoes

Cheesy bacon stuffed mini potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Pounds yukon gold potatoes

  • 1

    8 ounce package cream cheese softened

  • 1

    Cup sour cream

  • ½

    cup cooked, crumbled applewood smoked bacon, divided

  • 2

    Teaspoons roasted mashed garlic

  • Teaspoons salt, divided

  • ½

    Teaspoon freshly ground black pepper

  • ¼

    cup finely grated sharp cheddar cheese

  • ¼

    cup finely grated Monterey jack cheese

  • 3

    Tablespoons chopped green onion, plus more for garnish

Directions

Preheat the oven to 400, line baking sheet with aluminum foil In a large dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain & let cool. Cut the potatoes in 1/2 crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baller, scoop out the centers of the potatoes, leaving a 1/4 inch thick shell. Reserve the potato pulp. In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon,garlic, 1 teaspoon salt & pepper. Mash with a potato masher until well combined. Stir in the cheddar cheese, Monterey jack cheese, & green onions. 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 lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper if desired.


Nutrition

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