Cheesy Cello Potato Poppers
Ingredients:
24 baby red potatoes (about 1-inch diameter)
¼ cup sour cream
7 slices bacon, cooked, crumbled and divided use
1/3 cup sliced scallions, divided
12 slices Cello Cracker Cut Variety Pack Aged Cheddar, cut into quarters
12 slices Cello Cracker Cut Variety Pack French Swiss, cut into quarters
6 slices bacon, cooked
Directions: Heat oven to 350°F. Place potatoes on a parchment-covered rimmed baking sheet. Bake 30 to 35 minutes or until tender. Cool 10 minutes. Cut thin slice off both ends of each potato, then cut potato crosswise in half. Use teaspoon or melon baller to scoop out centers of potatoes, leaving 1/8-inch-thick shells. Discard removed centers or reserve for another use. Combine sour cream, 1 Tbsp. bacon and ¼ cup scallions; spoon into potato shells. Place on parchment-covered baking sheet. Top each filled potato shell with one piece each of the Cracker Cut Variety Pack Aged Cheddar and Cracker Cut Variety Pack French Swiss. Sprinkle with the remaining bacon.
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