Cheese and Bacon Stuffed Mini Potato Bites Recipe - Blast from the Past

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat, while pancetta offers a similar flavor.

Chop the Applewood bacon finely.

In a mixing bowl, combine 8 ounces of cream cheese and 8 ounces of sour cream.

Add the chopped bacon to the cream cheese mixture.

Grate 1/4 cup each of sharp cheddar cheese and pepper jack cheese and add to the bowl.

Season the mixture with salt and black pepper.

Cut the 2 pounds of Yukon Gold potatoes in half and slice a small piece off the end to prevent them from rolling.

Roast garlic by cutting it, sprinkling with olive oil, and wrapping it in tin foil, then roasting for 30 minutes at 300°F (150°C).

Squeeze the roasted garlic into the mixing bowl with the other ingredients.

Use a melon baller to scoop out the insides of the potato halves, being careful not to break the skin.

Mix the potato insides into the cream cheese mixture.

Spoon the mixture back into the potato skins, mounding it slightly.

Top the stuffed potatoes with the remaining chopped bacon.

Place the stuffed potatoes in the oven at 300°F (150°C) for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens