Bacon & Bleu Cheese Twice Baked Potatoes

If you’re looking for a delicious appetizer that’ll make your holiday dinner one to remember... you’ve gotta try these mini Twice Baked Potatoes stuffed with The Store bacon and 2 cheeses. Oh, yum, yum, YUMMY!

Bacon & Blue Cheese Twice Baked Potato Bites

Serves 8-12

24 baby potatoes

4-6 slices The Store bacon

1/4 cup sour cream

a few tablespoons whole milk, or as needed

2 tablespoons butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper

4 tablespoons crumbled blue cheese, divided (optional)

1/2 cup shredded Beecher’s Flagship cheese, divided

6 green onions, thinly sliced, divided

2 tablespoons chopped fresh parsley

Preheat oven to 375°F.

Fill a large pot with cold water and add the potatoes. Place over high heat and bring to a boil. Cook until just fork-tender. Drain into a colander and run under cold water to stop the cooking. Pour potatoes out onto a kitchen towel and let dry.

Place bacon on a sheet pan lined with aluminum foil. Bake in preheated oven until crisp. Transfer bacon to a paper towel lined plate, then finely chop and set aside.

Cut just the tops off of the potatoes and hollow out the potatoes using a melon baller. Place the flesh into a mixing bowl; place the hollow potatoes into a baking dish.

Mash the potato flesh then add sour cream, butter, salt, pepper, half of the blue cheese, half of the Flagship cheese, half of the chopped bacon, and half of the green onions. Mix until well blended and creamy, adding milk as needed. Spoon the mixture into the hollow potatoes. (If you are preparing these ahead of time, cover and refrigerate up to 2 days.)

Bake in preheated oven, covered with foil, about 20 minutes. Remove the foil and sprinkle each potato with the remaining Flagship cheese. Top with remaining bacon and return to oven until cheese is melted and bubbly.

Transfer to a serving platter. Garnish with remaining blue cheese crumbles, green onions, and parsley. Enjoy!

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