Cheesy Twice-Baked Potato Bites
Just three delicious ingredients: baby red potatoes, Carr Valle Jalapeno Cold Pack Cheese Spread and bacon. The perfect appetizer that will have your guests asking for more at first bite.
Ingredients
- 1 1/2 Pounds Alsum creamer red potatoes (about 24)
- 1 Cup Carr Valley Jalapeno Cold Pack Cheese Spread
- 12 Bacon strips, cooked, crumbled and divided
Instructions
- Heat oven to 425°F. Pierce potatoes with a fork; place on an ungreased 15 x 10-inch baking pan. Bake for 30-40 minutes or until tender. Cool potatoes on a wire rack. Reduce oven temperature to 375˚F.
- When cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out center pulp into a large bowl, leaving each potato with a shell. Add jalapeno cheese and 1/2 cup bacon; stir and mash to desired consistency.
- Pipe or spoon filling into potato shells; return to the pan. Sprinkle with remaining bacon. Bake for 8-12 minutes longer or until cheese is melted and potatoes are warmed through.