Looking to impress your guests at your next tailgate? Try these delicious Twice Baked Potato Footballs!
Servings: 6
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Queso:
8chopped crisp cooked strips of bacon
1poundof pasteurized prepared cheese product cut into 1” chunks
10ouncescan of Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
For the Potatoes:
20parboiled fingerling potatoes
1tablespoonof unsalted butter
2tablespoonsof melted unsalted butter
Kosher salt and fresh cracked pepper to taste
1/2” slices of chives, 160
Instructions
Preheat the oven to broil low.
For the Queso: In a medium size pot on low heat add in the bacon, cheese and Ro*Tel until the cheese is completely melted. Keep warm.
For the Potatoes: Cut the potatoes in half and use a small spoon or scoop to scoop out only the inside of the potato leaving the outer skin in tact and place it in a bowl along with 1 tablespoon of butter, salt and pepper.
Mash the potatoes until smooth and stuff the potato skins that have been scooped out with the mashed potatoes.
Place them on a cookie sheet tray and brush the tops with melted butter and cook under the broiled for 4 to 6 minutes or until lightly browned on top.
Remove them from the oven and top off with a small amount of bacon queso dip and 4 chive slices shaped like football strings and serve.