If you’re looking for a crowd pleasing appetizer to make for a party, a potluck, or game day, you can stop now.
Because you just arrived at your destination!
These 5 ingredient potato poppers will blow you away with how simple they are to make. Featuring potatoes, cheese, and BACONNN. …need I say more? Nope. 🙂
My presentation skills are a little off this time. I was hosting a party and while throwing things around at the last minute LIKE A TOTAL MANIAC, I barely managed to take pictures of the appetizers I had made….
including these two-bite morsels of deliciousness.
Par-boiled baby potatoes, purple and red.
Ohh the weee little ones are so cute I almost don’t want to eat them. Almost…………..
You’ll be giving these a trim.
I skipped a “few” pictures (See ‘maniac’ disclaimer above).
We moved so far into this post the potatoes are already hulled, filled with cheesy goodness, and in the oven.
Boom! That’s it.
Soft warm potatoes with gooey cheesy filling, savory bacon topping and fresh chives. If you have a picky eater on hand just kick them out of the house.
KIDDING! I meant to say just “OMIT THE GREEN ONION!”
Also, if you’re in the mood for a tiny baked potato add a little dollop of sour cream on top.
“The appetizer is just an excuse for an extra meal. Let’s see, I will start with the eighty buffalo wings.” – Jim Gaffigan 😀
- 1 pound bag of Baby Potatoes
- 1 cup of shredded Cheese
- 1/4-1/3 cup of Milk
- 1/4 cup Bacon Bits or Crumbles
- 2 tablespoons chopped Chives
- 1 tablespoon Sour Cream (optional)
Preheat oven to 350* F. Grease a shallow pan or cookie sheet. Boil the potatoes in heavily salted water until they are fork tender, about 15 minutes. Once tender, pour them into a colander and let them cool down under running water.
Once cooled cut off the top of the potato. Then, remove about 2/3 of the inside of the potato with a teaspoon or a melon baller, placing the innards into a medium sized bowl. Hull the remaining potatoes.
Now mash up the potato innards you put in the bowl. Next add all of the cheese and 1/4 cup of milk. Mash it all together. Add more milk if you need to thin it out. Then add salt and pepper to taste, about 1/2-3/4 teaspoon salt and 1/4 teaspoon of pepper.
Spoon the cheesy potato mixture back into the hulled potato skins. Now firmly top each potato with bacon bits. Bake for 15-20 minutes. Remove from the oven and top with chopped chives and sour cream (if desired). That’s it!
*A 1 lb. bag makes a little over 2 dozen potato poppers. 🙂 Enjoy!! xoxo