Bacon, cheese, and little potatoes make a delicious finger food for a half-time appetizer!

20 mins
44 mins


  • 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


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Boil potatoes until fork tender. Approximately 15 to 20 minutes.

  • Step 3

    Cut cooked potatoes in half and allow to cool.

  • Step 4

    In a bowl, use a spatula to combine cream cheese, cheddar, chives, salt, pepper and if using, jalapeño.

  • 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.

  • 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.

  • 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.

  • Step 8

    Remove from oven and serve.