Loaded Baked Potato Poppers

Recipe Creator: Bothwell Cheese

Baby potatoes are stuffed with smoky bacon and gooey cheese curds for the ultimate bite-size comfort food.


  1. 1 lb (500 g) baby yellow flesh potatoes
    1/2 lb (250 g) bacon, cooked and crumbled
    1/4 cup (60 ml) thinly sliced green onions, divided
    2 tbsp (30 ml) grainy Dijon mustard
    1 tsp (5 ml) Worcestershire sauce
    1/2 tsp (2 ml) each salt and pepper
    1/3 cup (75 ml) Bothwell 240g SqueaK’rs White Curds or Bothwell 1kg SqueaK'rs White Curds 
    1/4 cup (60 ml) sour cream


  1. Set broiler to high. Place potatoes in large saucepan; pour in enough cold water to cover and bring to boil. Reduce heat; simmer for 12 to 15 minutes or until tender. Drain well and let cool until easy to handle. Cut potatoes in half.
  2. Using melon baller or small spoon, scoop out pulp, leaving skin intact (reserve pulp for another use). In bowl, combine bacon, 2tbsp (30 mL) green onions, mustard, Worcestershire, salt and
  3. Spoon mixture into potato shells, mounding on top. Arrange on a foil-lined baking sheet. Top each potato half with cheese curds.
    4. Broil for 2 to 3 minutes or until tops are golden brown and cheese starts to brown. Dollop with sour cream and sprinkle with remaining green onions before serving