These deliciously cheesy bites are a game day classic.

Yield: Makes about 44.



  • ​5 lb scrubbed yellow potatoes
  • 1 tbsp canola oil
  • 1 tbsp mustard powder
  • 1 1/2 tsp kosher salt
  • 1 tsp dried thyme, crumbled
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • 2 cups diced bacon
  • 1 cup shredded aged cheddar cheese
  • 3/4 cup thinly sliced green onion
  • 1/4 cup silvered basil
  • 1 cup sour cream


  1. ​Preheat oven to 350°F.
  2. Combine potatoes, oil, mustard powder, salt, thyme, red pepper flakes and cayenne pepper in medium bowl. Stir to combine.
  3. Transfer potatoes to a parchment paper-lined baking sheet. Bake for 1 – 1 1/2 hours or until tender. Remove from oven; set aside.
  4. Increase oven temperature to 400°F.
  5. Heat a large frypan over medium heat. Sauté bacon until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate; set aside. Reserve and set aside 2 tbsp of bacon fat.
  6. When cool enough to handle, cut potatoes in half lengthwise. Spoon potato pulp out of each half and reserve for another use, leaving an 1/8 inch shell. Cut each half in half lengthwise.
  7. Transfer potato quarters, skin side down, to a parchment paper-lined baking sheet. Drizzle with reserved bacon fat. Bake until crispy, about 25 – 30 minutes.
  8. Remove skins from oven. Top each with bacon and cheese. Continue to bake until cheese is melted, about 5 minutes. Remove from oven. Garnish with green onion and basil. Serve with sour cream.
Nutritional analysis per serving:

239 calories, 6.4 g fat, 2.5 g protein, 43.7 g carbohydrate, 6.5 g fibre, 179 mg sodium