Name: Cheese Filled Potato Wrapped in Bacon
Total time: 1 h 5 min
Yield: 3
Cuisine: Fusion
Ingredients: For the cream cheese mixture: 1 cup cream cheese; 1 spring onion, chopped; 1 fresh rosemary sprig ‘s leaves; salt; pepper For the potatoes: 3 small potatoes, cooked; 3 ounces of bacon (6 long slices); pepper; ½ cup cheddar, grated

Cheese Filled Potato Wrapped in Bacon

Difficulty:

Medium

minutes

Servings:

A recipe allowed in a gluten free / nut free diet.

Bring a large batch of these snacks to a friend gathering or a picnic with your family. These potatoes are stuffed with flavored cream cheese, wrapped with bacon, topped with Cheddar and then baked to perfection. The result is irresistibly salty, cheesy, and crunchy. Just try this perfect combo!

Nutritional Chart

Calories: 437 kCal / serving

Proteins:
Fats:
Carbs:

21 g
46 g
33 g

Ingredients Needed for Cheese Filled Potato Wrapped in Bacon

For the cream cheese mixture:

1 cup cream cheese
1 spring onion, chopped
1 fresh rosemary sprig ‘s leaves
salt
pepper

For the potatoes:

3 small potatoes, cooked
3 ounces of bacon (6 long slices)
pepper
½ cup cheddar, grated

How to Make Cheese Filled Potato Wrapped in Bacon

For the cream cheese mixture:
Add the cream cheese, spring onion, and rosemary to a bowl, season with salt and pepper, and mix using a spatula. Set aside.
For the potatoes:
Cut off each potato’s ends so it resembles a little barrel. Scoop most of the pulp out, but leave the bottom as is. You now have 3 little barrels.
Fill them with the cream cheese, wrap them with 2 slices of bacon each, and season with pepper. Place them in a small baking dish and bake for 40 minutes at 400⁰F/200⁰C.
Remove from oven, top each roll with grated Cheddar and bake for 10 minutes at 360⁰F/180⁰C.
You can serve them on a bed of salad mix.