CHEESY CRISPY BAKED POTATO BITES
Crispy potato Baked Recipe-easy to form, fun and delicious Mini bites, great for side dishes, hors d'oeuvres or light snacks. Small Yukon potato parts, topped with bacon and cheese and baked to a T.
Potatoes are very versatile, I always have them in my pantry and you'll use them are soups, salads, side dishes, breakfast, appetizers and main dishes.
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| CHEESY CRISPY BAKED POTATO BITES |
All you would like is 3 simple ingredients and half-hour to form this Crispy potato Bites. And you'll have already got the required ingredients in hand.
The recipe starts with a parboiled rice potato, it prepares them to be loaded with bacon and cheddar then baked within the oven until fully cooked and therefore the cheese is melted.
You can cut potatoes in half and just bake them, but it takes longer time and that i like better to boil them first, then bake for a couple of minutes. Then I cut them in half, scooped out a touch from the within, so I can add Bacon and cheese.
INGREDIENTS:
- 1 lb Small Yukon Gold Potatoes
- 6 slices bacon — cooked and chopped
- 1 1/4 cups cheddar cheese — grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley — optional, for garnishing
INSTRUCTIONS:
- Wash potatoes and clean from any dirt. Place in a pot. Fill with water, covering the potatoes. Bring to a boil. Turn the heat off. Cover and let the potatoes stand for 5-7 minutes.
- Preheat oven to 400F.
- Drain the water and cut potatoes in half. Using a small spoon, scoop out some of the inside of the potatoes, to make some room for the filling. Place in a greased baking dish and sprinkle with half of the cheese. Bake for 2 minutes, until the cheese is melted.
- Add the bacon and the remaining cheese. Bake for 2-3 more minutes, until the cheese is melted and the tops look golden.
- Garnish with chopped parsley and serve immediately.
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