RECIPES

Cheesy Twice-Baked Potato Bites

Active Time

25 Minutes

Servings

Makes

2 Dozen Bites

Ingredients

1 1/2 pounds small baby red potatoes (about 24)
1 cup Carr Valley Jalapeno Cold Pack Cheese Spread
12 bacon strips, cooked, crumbled and divided

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cold Pack can be used in this recipe.

Instructions

Heat oven to 425°F. Pierce potatoes with a fork; place on an ungreased 15 x 10-inch baking pan. Bake for 30-40 minutes or until tender. Cool potatoes on a wire rack. Reduce oven temperature to 375˚F.
When cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out center pulp into a large bowl, leaving each potato with a shell. Add jalapeno cheese and 1/2 cup bacon; stir and mash to desired consistency.
Pipe or spoon filling into potato shells; return to the pan. Sprinkle with remaining bacon. Bake for 8-12 minutes longer or until cheese is melted and potatoes are warmed through.

Recipe Tip

A small 1/4 or 1/2 teaspoon measuring spoon is just the right size for scooping the center pulp from the potatoes.

Cheesemonger Tip

Made with 9-month aged, sharp cheddar, Carr Valley’s Jalapeno Cold Pack Cheese Spread has bell peppers and spicy heat from jalapenos. No heat is used to process cold pack cheese; therefore, it should be stored in the refrigerator.