This delightful dish combines the rich flavors of cheddar cheese and crispy bacon with the comforting essence of tender potatoes. When I want a tasty appetizer or a side dish that impresses guests, these mini cheddar and bacon-stuffed potatoes are always a hit. Not only are they simple to make, but they are also customizable to suit your taste.

To get started, you’ll need to gather your ingredients. For this recipe, I use the following:

• 20 small baby potatoes
• 1 cup of shredded cheddar cheese
• 6 slices of bacon, cooked and crumbled
• ¼ cup of sour cream
• ¼ cup of green onions, chopped
• Salt and pepper to taste
• Olive oil for drizzling
• Optional: more cheese for topping

Once I have my ingredients, I wash the baby potatoes thoroughly under cold water to remove any dirt. After drying them, I poke small holes in each potato with a fork; this allows steam to escape during cooking. I place the potatoes on a baking sheet, drizzle them lightly with olive oil, and sprinkle some salt for flavor.

Next, I bake the potatoes in a preheated oven at 400°F (200°C) for about 30-35 minutes, or until they are tender when pierced with a fork. While they are baking, I prep the filling. In a mixing bowl, I combine the shredded cheese, crumbled bacon, sour cream, and chopped green onions. It’s important to mix thoroughly to ensure even distribution of flavors. I also season it with pepper to taste.

After baking, I remove the potatoes from the oven and let them cool slightly. Once they are cool enough to handle, I carefully slice the tops off each potato and scoop out a small amount of the flesh using a spoon, creating a hollow space for the filling. I place the scooped potato flesh into the mixing bowl with the cheese and bacon mixture and combine everything until it’s well blended. At this stage, I taste the mixture and adjust the seasoning if necessary.

With the filling ready, I spoon it into each hollowed-out potato, heaping it generously. If desired, I sprinkle a little additional cheddar cheese on top for that extra cheesy goodness. I then return the stuffed potatoes to the oven for another 10-15 minutes or until the cheese is melted and bubbly.

Finally, I take them out of the oven, allowing them to cool for a few minutes before serving. I always garnish with more chopped green onions for a fresh touch. These mini cheddar and bacon-stuffed potatoes are not just visually appealing; they are a crowd-pleasing treat that bursts with flavor. Enjoy your creation and don’t hesitate to share this recipe with family and friends!