Butter, Cheese, Bacon, Potato…what’s not to love?
This appetizer is an adapted version of my favorite twice baked potato I have been making for special occasions for years. Being this was the first time I made an appetizer version, and it turned out pretty good! My only change would be to cut the potatoes in half to would make for smaller bites.
12 Small Red Potatoes
5 Slices Bacon
1/4 cup Sour Cream
1 T. Butter
1/3 cup Shredded Cheddar Cheese
1/3 cup Shredded Mozzarella Cheese
1.Preheat oven to 425 degrees.
2. Wash and dry the potatoes. Puncture each potato with a fork to relieve pressure during baking. Place in a bowl and drizzled with a light coating of olive oil. Sprinkle with salt & pepper.
3. Prepare a baking sheet lined with tin foil. Place potatoes on the sheet and bake for approximately 25 minutes or until soft. I like to test with a wooden skewer. Once soft, remove potatoes from oven and allow to cool enough to handle.
4. While waiting for the potatoes, cook the bacon on a skillet on medium heat. Once cooked and cooled, crumble into a small bowl and set aside.
5. Cut off the top section of each potato. Gently remove the insides using a spoon or melon-baller to create the empty potato skins to fill later. Keep the potato flesh in a side bowl to be used to make the filling.
6. Mash the potato with a hand mixer or whisk. Add the butter, sour cream, cheddar cheese, mozzarella cheese and bacon. Mix together.
7. Gently fill each potato skin with a large heap of the potato mixture, until all potato skins are filled.
8. These can now be stored overnight, or cooked immediately. When ready to eat, heat over to 425 degrees. Place the potatoes on a baking sheet. Bake for 8-10 minutes until warmed through. Enjoy!