Bacon, cheese, and little potatoes make a delicious finger food for a half-time appetizer!
- 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
Preheat oven to 400 °F.
Boil potatoes until fork tender. Approximately 15 to 20 minutes.
Cut cooked potatoes in half and allow to cool.
In a bowl, use a spatula to combine cream cheese, cheddar, chives, salt, pepper and if using, jalapeño.
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.
Bake on middle rack of oven for ten minutes to allow bacon to set in place. Flip and bake an additional 10 minutes.
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.
Remove from oven and serve.