Cheddar and Bacon-Stuffed Baby Potatoes – a delicious recipe with potatoes, lean smoked back bacon, cheddar cheese, butter, freshly ground salt, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Simmer the potatoes until just tender before draining in a colander.
2
Preheat a grill and cook the bacon until crisp.
3
Preheat the oven to 400F
4
Cut tops off each potato, and using a small sharp knife, scoop out the flesh.
5
Cut thin strips off each of the potato bases so that the potatoes can stay upright.
6
Using a fork, combine the potato flesh with the butter and cheese.
7
Season well and stir in the bacon.
8
Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle!
9
Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment.
10
Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
11
Garnish with herb sprigs and serve warm from the oven.
1084
kcal
Calories
61
g
Fat
86
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 new potatoes, 4 slices lean smoked back bacon, 4 12 ounces sharp cheddar cheese, grated, 2 ounces butter, and more.
Yes, Cheddar and Bacon-Stuffed Baby Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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