These potato bites are easy, delicious and a total crowd pleaser. They can be prepared ahead of time and travel well which makes them perfect for all of the upcoming play-off football games. Espically the Superbowl. I brought these with us last weekend while my husband and I watched the Jets beat the Pats!! Go Jets!!
Adapted from Appetizers Made Simple Cookbook
1 Bag of Mini Red Potatoes (1 1/2 lbs) - about 15 small
1 Cup Shredded Cheddar Cheese
3-4 Scallions (Green Onions) about 1/2 cup - Diced
10 Slices of Bacon - Cooked Crispy and Crumbled
1/2 Cup Mayonnaise
Preheat the oven for 400 F. Clean the potatoes well since people will be eating the skins. Put them on a baking sheet and roast them for 35 minutes. When they are done allow them to sit for 5 minutes so they are cool enough for you to handle. Cut each potato in half.
With a melon baller carefully scoop most of the potato flesh out of the potato skin and into a separate bowl. Make sure to keep enough potato in the skin so that they will stand up on their own. Set them aside. Mash the potato flesh using the back of a fork. Add the mayo and cheese, mix well. Dice up the scallion and add that to the bowl as well. Mix again.
I used pre-cooked bacon because that is what we keep in the house so I diced it up but you can use regular bacon. You will obviously need to cook the bacon, drain the fat off and pat dry before you crumble it up. After you add the bacon mix well again until everything is completely combine.
Using the melon baller, carefully spoon the mixture back into the potato skins. If you are eating them immediately they will only need to be re-heated so you can put them under the broiler for about 3 minutes. If you made them ahead of time and they have been frozen or sitting in the fridge for awhile you are better off putting them back in the oven at 400 F for 8-10 minutes.
This has been linked to www.familyfreshmeals.com
Enjoy!! - Nicole