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TWICE- BAKED POTATO FOOTBALLS
Active Time : 1 Hour 20 Minutes Total Time : 1 Hour 20 Minutes Serves : 10INGREDIENTS
- 8 slices bacon, cooked, chopped
- 1 lb (16 oz) Velveeta®, cut into cubes
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 20 parboiled fingerling potatoes
- 3 tablespoons unsalted butter, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 40 fresh chives, sliced into 1/2-inch pieces
DIRECTIONS
Preheat the oven to broil low.
Heat medium saucepan on low heat add in the bacon, cheese and tomatoes. Cook until the cheese is completely melted. Keep warm.
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. Melt remaining 2 tablespoons butter and brush potato tops with butter; cook under the broiler for 4 to 6 minutes or until lightly browned.
Remove them from the oven and top with a small amount of bacon cheese dip and 4 chive slices to resemble football strings and serve.