next-level game day food

Ingredients

18 small red potatoes
1 tablespoon olive oil
2 tablespoons butter
3 cloves minced garlic
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon chili onion crunch or red pepper
flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup shredded cheese of choice (I used
Gouda)
18 small cheese curds
1/4 cup bacon bites (I cooked 2 slices of bacon)
Optional: minced fresh cilantro or green
onion for garnish

Instructions

1. Preheat oven to 400 degrees.
2. Place potatoes in a large pot and fill with water so the potatoes are submerged. Place on stove and bring to a boil. Cook for 10-20 minutes and until they’re cooked through.*
3. Drain potatoes and cut each one in half. Let rest until cool enough to handle. Scoop out the insides of the potatoes with a teaspoon into a medium bowl.
4. Mash the potato insides and add the butter, onion powder, basil, chili onion crunch, oregano, salt, pepper, and 1/4 cup cheese and mix until the butter is melted until everything is well combined.
5. Coat the outsides of the potato skins with olive oil and sprinkle with salt and pepper.
6. Then flip back over and scoop in about a teaspoon of filling into each potato half.
7. Top with cheese curd and bacon bits.
8. Bake for 20-25 minutes. The cheese curds should be melted, bubbling, and beginning to
   brown.
9. Remove from oven, garnish, and serve with your favorite sauces.*