Yields: 15-18
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Ingredients
- 3 russet potatoes, scrubbed clean
- 2 tbsp. olive oil
- 1 t salt
- ½ t ground black pepper
- Pinch cayenne pepper
- 1 tsp. garlic powder
- 8 oz Hall’s Beer Cheese (your choice of Original or Hot ‘n Snappy)
- 6 slices bacon, cooked and crumbled
- Sour cream, for serving
- 3 green onions, thinly sliced
Directions
- Preheat oven to 400°. Slice potatoes into 1/2″ coins.
- In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne, and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake for 30 to 40 minutes, until golden browned and tender, flipping halfway through. Place potato rounds onto a platter.
- Top each potato round with beer cheese. (I fill an empty ketchup or mustard bottle with warmed up beer cheese with 3 T half & half added to it) Place beer cheese and half & half into a microwaveable bowl and microwave for 30 seconds at a time until beer cheese is smooth. Drizzle beer cheese mixture with a side-to-side motion across all potato rounds. Top with round with the crumbled bacon.
- Dollop sour cream onto each potato and garnish with green onions.
Summary
Recipe Name
Hall’s Beer Cheesy Potato Bites
Author Name
Hall's Beer Cheese
Published On
Preparation Time
Cook Time
Total Time
