Mini-Cheeseburger Potato Bites
Description
These little cheeseburger potato bites are usually served as an appetizer, but you can serve them as a main dish or perhaps as a snack or a side dish as well. The crispy potato skins are filled with with ground beef, Cheddar cheese, crumbled bacon and oni
Ingredients
Cheeseburger Filling:
1/4 c. milk
1 lb. lean ground beef
1 t. Worcestershire sauce
2 T. steak sauce
1 t. BBQ seasoning
2 c. shredded Cheddar cheese
1/4 c. cooked and crumbled bacon
1 T. dried minced onion
1/2 t. kosher salt
Potatoes:
50 oz. small yellow potatoes (about 30 potatoes)
1 t. extra virgin olive oil
non-stick cooking spray
Dean’s Cheddar Bacon Dip
freshly snipped chives, for garnish
Directions
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Preheat oven to 425 degrees.
In a non-stick skillet, brown the beef, breaking up into very small pieces as the meat cooks; drain/discard grease.
Coat the potatoes evenly with the olive oil. Bake for 25 minutes or until cooked through; remove from oven; set aside until cool enough to handle.
Using a very sharp, straight-edged knife, slice each potato in half. Use a spoon to carefully scoop out the flesh, leaving a 1/4 to 1/2 inch thick skin. The actual skin of these potatoes are very thin, so some of the flesh has to remain to be able to stuff potato skins). Set aside/reserve 1 c. scooped out potato flesh.
In a medium bowl, mash the reserved potatoes with the milk; add remaining ingredients for the Cheeseburger Filling; combine.
Heat oven to 400 degrees.
Place the potato skins on a baking/cookie sheet, hollowed sides up; spray lightly with non-stick cooking spray. Fill each skin with the Cheeseburger Filling.
Bake at 400 degrees for 15-20 minutes until potato edges are lightly browned. Remove from the oven; cool 5 minutes.
Top each potato skin with a dollop of Dean's Cheddar Bacon Dip.
Serve, garnished with snipped chives.
Makes 30- 10 servings.