Cheesy Potato Bites (Print Version)
Soft potato medallions packed with bacon, melty cheese, and herbs. Scoop them through sour cream for a tasty bite.
# Ingredients:
→ Main
01 -
6 strips uncooked bacon
02 -
2.5 cups shredded cheddar cheese
03 -
Salt to your liking
04 -
A bit of black pepper
05 -
1 tablespoon vegetable oil (olive or canola are fine too)
06 -
3 russet potatoes, washed well
→ Topping and Garnish
07 -
Sour cream to dip
08 -
A handful of diced green onions
09 -
1 tablespoon Italian seasoning
# Steps:
01 -
Once your potatoes are golden and cheesy, pull them out. Sprinkle on the Italian seasoning, add chopped green onions, and put out the sour cream for dipping. Enjoy right away.
02 -
Dial the oven down to 175°C. Add a heap of cheddar and some bacon bits to every potato slice. Pop the tray back in for 5 more minutes till the cheese gets melty and bubbly.
03 -
Take the cooked bacon and break it up into tiny crumbles while your potatoes finish in the oven.
04 -
Once the first bake is done, pull the potatoes out. Dab bacon grease on both sides, flip them over to cover each one, then toss them back in for 10 more minutes. That’ll make them extra crispy.
05 -
As your potatoes bake, slowly cook the bacon over low heat in a skillet, turning now and then with tongs so it cooks evenly and gets crispy. Save the bacon fat for later and set the strips aside to cool.
06 -
Put the potato slices onto a baking sheet. Slide them in your hot oven and bake for about 25 minutes till they’re soft and starting to turn brown around the edges.
07 -
Grab a knife and cut the potatoes into thick 1.25 cm rounds. Brush oil over the top, turn them, and brush the other side. Sprinkle both sides with plenty of salt and pepper.
08 -
Heat your oven to 190°C. Let the bacon sit out of the fridge for about 5 minutes so it crisps up better while cooking.
# Notes:
01 -
You can use Monterey Jack instead of cheddar cheese if you're in the mood.
02 -
No bacon? Throw on some steamed broccoli for a veggie spin.
03 -
Want a different vibe? Use ranch seasoning instead of Italian for a fresh twist.
04 -
Leftovers? Pop them in an airtight box in the fridge. They'll keep well for up to 4 days. Reheat at 175°C till hot.
05 -
If freezing, skip the green onions first. When you’re ready, bake straight from the freezer at 165°C for 8–10 minutes till warmed up.