Bacon, cheese, and little potatoes make a delicious finger food for a half-time appetizer!
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- 1.5 lbs Little Potatoes
- 6 oz plain cream cheese, room temperature
- 1/3 cup orange cheddar, finely shredded
- 3 Tbsp fresh chives, finely chopped
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 lb bacon, thinly sliced, rashers cut in half
- (To taste) jalapeños
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Boil potatoes until fork tender. Approximately 15 to 20 minutes.
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Step 3
Cut cooked potatoes in half and allow to cool.
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Step 4
In a bowl, use a spatula to combine cream cheese, cheddar, chives, salt, pepper and if using, jalapeño.
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Step 5
Once chilled, spread cream cheese on one half of the cut potato and sandwich between the other half. Wrap each potato using a half rasher of bacon around the cut middle to ensure cheese doesn’t escape. These can be made ahead of time and kept in the fridge until game time.
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Step 6
Bake on middle rack of oven for ten minutes to allow bacon to set in place. Flip and bake an additional 10 minutes.
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Step 7
Turn oven on to broil. Broil for an additional two minutes, turn once more and broil for approximately two minutes until bacon has reached required crispiness.
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Step 8
Remove from oven and serve.
