Ingredients for Cheddar And Bacon Stuffed Baby Potatoes
- New Potatoes
- Smoked Back Bacon
- Sharp Cheddar Cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Nutmeg
- Extra Virgin Olive Oil
- Oregano Sprigs
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How to Make Cheddar And Bacon Stuffed Baby Potatoes
- Boil 1 lb baby potatoes until tender (about 15-20 minutes). Drain well in a colander.
- While potatoes boil, cook 4 slices bacon until crispy. Crumble and set aside.
- Preheat oven to 400°F (200°C).
- Cut the tops off each potato and, using a small spoon, scoop out the flesh, leaving about 1/4 inch border.
- Trim the bottom of each potato slightly to create a stable base.
- In a bowl, mash the scooped potato flesh with 2 tablespoons butter, 1/2 cup shredded cheddar cheese, and salt and pepper to taste.
- Stir in the crumbled bacon.
- Fill each potato shell with the mixture, mounding slightly. Replace the potato lids at a jaunty angle.
- Brush potatoes generously with 1 tablespoon olive oil and place on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, or until filling is golden brown and cheese is melted and bubbly.
- Garnish with fresh herbs (like chives or parsley) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
14g
Carbs
9g
