Cheesy Bacon Potato Bites Party
Try this cheesy bacon potato bites party recipe, or contribute your own.
Try this cheesy bacon potato bites party recipe, or contribute your own.
- Carbohydrate 7.30704 g
- Cholesterol 238.14 mg
- Fat 75.27552 g
- Fiber 1.55999994277954 g
- Protein 57.5712 g
- Saturated Fat 47.855856 g
- Serving Size 1 1 recipe (1194g)
- Sodium 1573.06 mg
- Sugar 5.74704005722046 g
- Trans Fat 3.92382000000001 g
- Calories 933 calories
Step-by-step
- Preheat oven to 375 degrees. Brush cookie sheet very lightly with reserved bacon grease. OR you could spray it with cooking spray to save a few calories.
- Wash & slice potatoes, somewhere between 1/4 and 1/8 inch thick. I like them best on the thick side.
- Place potato slices in a large pot, cover with water & cook until water boils. Boil for about 5 minutes or less, depending on the thickness of your potatoes. You DON'T want them cooked through, and you definitely still want them firm or they will fall apart.
- Carefully drain potatoes and arrange on prepared cookie sheet, shingle style, slightly overlapping. Lightly brush potatoes with reserved bacon grease. Or if you are anti-bacon grease, brush with vegetable oil or olive oil.
- Sprinkle with shredded cheese, salt and pepper to taste and chopped bacon.
- Bake for 15 minutes until potatoes are cooked through. I placed it under the broiler for 2 minutes after baking for a little extra crunch.
- Top with chopped green onions.
Home cooks frequently slice potatoes too thin, resulting in chips that burn before the starch cooks through. Target a uniform thickness between one-eighth and one-quarter inch using a mandoline if precise control matters in your compact workspace. Boiling the rounds for exactly five minutes gelatinizes the outer starches just enough to create a sturdy exterior crust during baking without turning the interior into mash. Drain the slices thoroughly in a colander and shake them to remove surface moisture, because excess water will steam the potatoes rather than roast them on the sheet pan. Brushing the metal pan with reserved rendered bacon fat adds intense savory depth while ensuring the starches release cleanly without sticking. Shingle the potato rounds with a slight overlap to maximize surface area while retaining pockets for melted cheese. Medium cheddar contains the optimal moisture level for melting smoothly under moderate heat without separating into pools of greasy oil. Baking at 375 degrees Fahrenheit for fifteen minutes allows the heat to penetrate the dense potato layers. Concluding the bake with a brief two-minute stint beneath the broiler browns the cheese edges and crisps the bacon bits without scorching the dairy solids. Green onions applied at the very end provide a sharp, pungent bite that cuts through the heavy fat content of the cheese and meat. Leftover baked potato rounds store safely in an airtight glass container in the refrigerator for up to three days. Reheat these leftovers in a toaster oven at 350 degrees Fahrenheit for eight minutes to restore the original crispness of the bottom crust, avoiding the soggy texture that results from microwave heating.
