Happy grilling season, Mississippi!  I can’t think of a better place to begin the summer than Desoto County – magnolias blooming and all.  School is OUT, the pools are about to open and it’s a great time to head to the lake or have a poolside barbecue.  My husband and I are planning to burn in three new smokers with some ribs and chicken.

I’ve got a perfect recipe to share with friends this weekend… bite-sized twice baked potatoes.  A perfect compliment to all your burgers and brats.  I love these because one-bite dishes are great for sharing and have a great aesthetic on a serving tray.

You can use larger size Yukon potatoes, double the recipe or customize your filling ingredients.  It’s easy to make this recipe your own.

Notes:  As a Culinary Nutrition Instructor, I aim to make ingredient swaps that are healthy and accessible.  For this recipe I use Organic potatoes and uncured bacon.  A tool that will help you alot with this recipe is a melon baller.  If you’ve got one hiding in the bottom of your kitchen drawer, it’s time to revive it!  If you cook your bacon on a baking sheet in the oven (the best way), you can get a crispy skin on the potatoes if you do your second bake on the greasy pan.  

I love hearing when readers try my recipes, and I’d love to hear from YOU!  Drop me a line anytime you want to dish about cooking or nutrition.  shannonfeol@gmail.com

Loaded Twice Baked Potato Bites

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Ingredients

  

• -1 pound small yukon gold potatoes
• -3 tablespoons melted butter or bacon grease
• -¼ cup melted butter
• -⅓ cup sour cream
• -¼ cup milk
• ½ cup shredded cheddar
• -4 slices cooked bacon finely chopped
• -Salt pepper and garlic powder

Instructions

 

• Preheat the oven to 350 degrees and place washed potatoes on a baking sheet.  Drizzle with the 3 tbsp of butter or bacon grease.  Sprinkle liberally with salt and pepper and shake the pan to roll the potatoes and coat with the butter/oil and seasonings.
• Bake for about 45 minutes or until the potatoes are fork tender.  Remove from the oven and let them cool enough to handle.  Cut each one in half with a sharp knife.  With a small spoon or melon baller tool, scoop out the middle of each half and put it into a large bowl.  Arrange the scooped out potato skins on the baking sheet.
• Add the ¼ cup of melted butter, sour cream, bacon, and cheese to the reserved potato filling.  Season with salt, pepper and garlic powder to taste and blend together with an electric mixer until smooth.  Scoop or pipe the filling into the hollowed-out potato skins.  Return to the oven for about 20 minutes until slightly golden brown on top.
• Cool slightly and ENJOY.  Serve with ranch or sour cream.