Tailgate Treats & Eats: "Deviled" Taters

Who doesn't love taters!  These treats can be eaten hot, cold or room temp.  Easy to transport and great with anything you pull off the grill.

"Deviled" Taters

12 small red potatoes
olive oil
salt
1 1/2-2 tbsp sour cream
2 tbsp shredded cheddar cheese, chopped small
1/2 tsp garlic salt
3 strips bacon, fried and crumbled
fresh cracked black pepper

Rinse the red potatoes and pat dry.  Remove any eyes or nubby areas.

Place on a cookie sheet.  Lightly brush with olive oil and sprinkle with salt.

Bake at 400 degrees for 25-30 minutes until fork tender.

Remove from oven and allow to cool to the touch.

Cut 10 of the potatoes in half and using a small spoon or melon baller, scoop out the center of each.  Make sure to leave a shell thick enough to hold the filling and not fall apart.  Peel tke skin off the last two, chop up the potato and throw them in with the other centers.

In a mixer or food processor, blend the sour cream with the potato until fairly smooth.  Doesn't need to be completely mashed smooth, if you want to leave some chunks for texture that works too.

Mix in the cheddar cheese pieces and garlic salt.

You can use a pastry bag (or ziplock bag with one corner cut out to use as a pastry bag) or fill the potato shells with the mixture.

Sprinkle the bacon on top and serve.

NOTES

Alternately you could mix the bacon crumbles into the filling and then garnish the finished ones with chopped parsley.

I used turkey bacon on mine (in case you were wondering why it didn't look like regular bacon).

You can use larger fingerling or small yellow potatoes for thsi recipe too.  You just want them to be about the size of a tablespoon -- larger than the teaspoon shown in the photo above, but still small enough to be no more than one or two bites in size.