Here’s a solid way to make cheesy bacon-wrapped potato rolls—crispy on the outside, soft and cheesy inside, and very snackable.
Ingredients
- Small potatoes (or baby potatoes), about 12–16
- 6–8 slices of Bacon (cut in half)
- 1–1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp butter (melted)
- 1 tsp garlic powder
- 1 tsp paprika (optional, for color)
- Salt & black pepper
- Toothpicks (optional, to hold bacon)
Instructions
1. Prep the potatoes
Boil the potatoes in salted water until just fork-tender (about 12–15 minutes depending on size). Drain and let them cool slightly.
2. Make them cheesy
Slice each potato in half (or cut a small slit in the center if keeping whole). Add a pinch of salt, pepper, and a bit of shredded cheese inside each one. Press lightly so it sticks.
3. Wrap with bacon
Wrap each stuffed potato with half a slice of Bacon. Secure with a toothpick if needed.
4. Season
Brush the wrapped potatoes with melted butter, then sprinkle with garlic powder, paprika, salt, and pepper.
5. Bake
Place on a baking sheet lined with parchment paper.
Bake at 400°F (205°C) for about 20–25 minutes, flipping halfway, until the bacon is crisp.
6. Finish
Optional: sprinkle a little extra cheese on top right after baking so it melts slightly. Serve warm.
Tips
- Smaller potatoes = crispier bacon-to-potato ratio.
- For extra crunch, broil for 1–2 minutes at the end (watch closely).
- You can swap in spicy cheese or add jalapeño slices inside for heat.
If you want, I can also turn this into an air fryer version or a party appetizer platter variation.