Cheddar and Bacon-Stuffed Baby Potatoes

May 08, 2023May 8, 20230 1

Cheddar and Bacon-Stuffed Baby Potatoes recipe with a crispy skin and creamy cheese filling

by The Chefin Appetizer

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

105

Sugar

Fat

These cheddar and bacon-stuffed baby potatoes are the perfect comfort food snack. The crispy skin on the outside gives way to a creamy, cheesy filling that's sure to satisfy your cravings. Whether you're hosting a party or just looking to snack on something delicious, these stuffed potatoes are sure to be a hit. Plus, they're easy to prepare and can be customized with your favorite seasonings or toppings.

Instructions

1.	Preheat the oven to 375°F.
2.	Cut a small slice off each potato lengthwise and scoop out a small amount of the flesh from each one with a melon baller or spoon.
3.	Cook the bacon in a frying pan over medium heat until crisp. Drain on paper towels and then crumble.
4.	In a bowl, mix together the bacon, cheese, butter, salt, pepper, and nutmeg and then spoon the mixture into each potato shell.
5.	Brush the potatoes with the olive oil and place them on a baking tray. Bake for 20-25 minutes or until golden brown and crispy on the outside.
6.	Garnish with oregano or parsley sprigs before serving.

PROS

These cheddar and bacon-stuffed baby potatoes are the perfect appetizer for parties or a tasty snack.
They’re creamy, flavorful, and easy to make.
Plus, the small size makes them easy to pop in your mouth!

CONS

As with any cheese and bacon dish, these stuffed potatoes are high in calories and fat.
They should be enjoyed in moderation as part of a healthy diet.

HEALTH & BENEFITS

While not the healthiest snack, these cheddar and bacon-stuffed baby potatoes do provide some nutritional benefits. Potatoes are a good source of potassium and fiber, and the cheese provides calcium and protein. Just be sure to enjoy them in moderation.

	20 new potatoes
	4 slices lean smoked back bacon
	4 1/2 ounces sharp cheddar cheese , grated
	2 ounces butter
	freshly ground salt and pepper
	1 pinch grated nutmeg
	1 tablespoon extra virgin olive oil
	oregano sprigs or flat leaf parsley