Title: The Ultimate Comfort Snack: Savory Cheddar and Bacon Stuffed Mini Potatoes
Who doesn’t love the mouthwatering combination of cheese, bacon, and potatoes? This trio has the power to turn any dull day into a cheerful one. Today, I’m excited to share with you a simple yet delicious recipe: Savory Cheddar and Bacon Stuffed Mini Potatoes. This easy-to-make snack is perfect for any occasion, whether you’re hosting a game night, looking for a tasty appetizer, or just need a comfort snack. Let’s dive into how to make these little bites of heaven.
Ingredients:
- 24 mini potatoes (try to pick ones that are roughly the same size for even cooking)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons chopped chives
- Extra chives for garnish
Instructions:
Preparing the Potatoes:
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Preheat your oven to 400°F (200°C). This will ensure your oven is hot enough to get those potatoes perfectly baked.
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Wash and dry the mini potatoes. It’s important to clean them thoroughly since we’ll be eating the skin.
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Toss the potatoes in olive oil, salt, and pepper. This will give them a nice, flavorful crust. Place them on a baking sheet lined with parchment paper or a silicone baking mat.
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Bake for about 20-25 minutes. You’ll know they’re done when they’re soft inside. You can test this by poking them with a fork.
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Let the potatoes cool slightly. You want them to be cool enough to handle, but still warm.
Making the Filling:
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Cut a small slice off the top of each potato. This will create a little ‘lid’ that you can lift off. Be careful not to cut too deep.
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Scoop out the insides of the potatoes. Use a small spoon for this task. Try not to break the skin. Put the scooped-out potato into a mixing bowl.
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Mash the potato insides gently. You don’t want them to be completely smooth, a little texture is nice.
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Add the shredded cheddar cheese, sour cream, crumbled bacon, and chopped chives to the bowl. Mix everything together until well combined. Taste and adjust the seasoning with salt and pepper if necessary.
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Stuff the potato skins with the filling. Use a spoon to generously fill the hollowed-out potatoes with the mixture. It’s okay if they’re a bit overstuffed; that just means more deliciousness.
The Final Touch:
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Put the stuffed potatoes back in the oven for about 5-10 minutes. You want the filling to get nice and warm and the cheese to melt.
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Garnish with extra chives. This adds a pop of color and a fresh taste.
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Serve warm. These are best enjoyed fresh out of the oven. You can also add a dollop of sour cream on top for an extra tangy flavor.
Tips and Tricks:
- Make it Vegetarian: If you’re vegetarian or catering to one, simply omit the bacon or use a vegetarian bacon substitute.
- Experiment with Cheeses: Don’t have cheddar? Feel free to use another type of cheese. Mozzarella, Gouda, or even a spicy pepper jack can add a different twist to your stuffed mini potatoes.
- Make Ahead: These make for great make-ahead appetizers. You can prepare everything up until the final bake and keep them refrigerated. Pop them in the oven just before serving to ensure they’re warm and the cheese is melty.
Conclusion:
Savory Cheddar and Bacon Stuffed Mini Potatoes are not just a treat to the taste buds but also a joy to make. This simple recipe is foolproof and customizable, making it a perfect snack for any gathering or a cozy night in. By following these steps, you’ll end up with a snack that’s sure to win over your friends and family. So why not give it a try? Get ready for a comfort snack that’s as satisfying to make as it is to eat. Happy cooking!
