Hall’s Beer Cheesy Potato Bites

Hall's Beer Cheesy Potato Bites

Yields: 15-18
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins


  • 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


  1. Preheat oven to 400°. Slice potatoes into 1/2″ coins.
  2. 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.
  3. 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.
  4. Dollop sour cream onto each potato and garnish with green onions.
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Hall’s Beer Cheesy Potato Bites
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