Recipe courtesy of Paula Deen
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Cheesy Bacon Stuffed Mini Potatoes
Total:
50 min
Active:
20 min
Yield:
2 dozen appetizer servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
2 dozen appetizer servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.

In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the Cheddar cheese, Monterey Jack cheese and green onions.

Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup bacon. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.

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