Walnut, Bacon and Cheddar Potato "Bites" Recipe

Name: Walnut, Bacon and Cheddar Potato "Bites"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. small Yukon Gold potatoes; 2 tbsp. extra virgin olive oil; Kosher salt; 1/2 cup heavy cream; 1/2 cup shredded extra-sharp cheddar cheese, divided; 1 1/4 cups (12-14 ounces) Fisher Walnut Halves and Pieces, toasted; 6 -7 strips (6 oz.) bacon; 1 large clove garlic, minced; 1 tsp. grated lemon zest; 1/2 cup cherry tomatoes, quartered; 12 sprigs flat leaf parsley, chopped

Servings: persons

2 lbs. small Yukon Gold potatoes
2 tbsp. extra virgin olive oil
Kosher salt
1/2 cup heavy cream
1/2 cup shredded extra-sharp cheddar cheese, divided
1 1/4 cups (12-14 ounces) Fisher Walnut Halves and Pieces, toasted
6 -7 strips (6 oz.) bacon
1 large clove garlic, minced
1 tsp. grated lemon zest
1/2 cup cherry tomatoes, quartered
12 sprigs flat leaf parsley, chopped

1
Preheat oven to 375F.
2
Cook the potatoes: Toss the potatoes with 1 tbsp.
3
of the olive oil and season with salt to taste.
4
Arrange the potatoes on a baking sheet and place in the center of the oven.
5
Cook the potatoes until completely tender when pierced with the tip of a knife, 40-45 minutes.
6
Stuff the potatoes: Split the potatoes in half lengthwise and scoop out some of the flesh.
7
Arrange the potato halves on a baking sheet.
8
Mash the potato flesh in a medium bowl with a potato masher.
9
Stir in 1/4 cup cheddar cheese, cream, salt and 3/4 cup walnuts.
10
Taste for seasoning.
11
The walnuts are a great textural contrast from the potato.
12
Spoon the filling back into each potato half and top with the rest of the cheddar cheese.
13
Bake until the cheese browns and the potatoes are hot in the center, about 15-20 minutes.
14
Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water.
15
Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 12-15 minutes.
16
Set aside.
17
Make the topping: In a medium bowl, stir together the garlic, lemon zest, remaining 1 tbsp.
18
olive oil, salt, tomatoes, parsley and the remaining 1/2 cup walnuts.
19
Taste for seasoning.
20
Top each potato with the bacon, a drizzle of the bacon grease and then the topping.
21
Arrange on a platter and serve immediately.

1751

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs. small Yukon Gold potatoes, 2 tbsp. extra virgin olive oil, Kosher salt, 1/2 cup heavy cream, and more.

Yes, Walnut, Bacon and Cheddar Potato "Bites" 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.

That's it — enjoy your meal!

Walnut, Bacon and Cheddar Potato "Bites"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions