Cheese and Macon stuffed potatoes are lightly seasoned with fresh chives, black pepper and salt then oven baked for 7 minutes until the cheese starts to melt. Served as a snack or a starter the cheese stuffed potatoes should be served hot.


  • 10 baby potatoes
  • 3 strips of Macon, fried
  • 1/2 cup cheese, grated
  • 2 tablespoon chives, finely chopped
  • Salt to taste
  • Black pepper to taste


  1. Boil the baby potatoes until cooked through.
  2. Cut the tops of each potato.
  3. Scoop out the flesh of the potato just  enough to form a hollow.
  4. In a bowl combine the macon, chives, and cheese together.
  5. Season the mixture with freshly ground black pepper and salt.
  6. Add a teaspoon of the cheese and macon mixture into the hollows of the potato.
  7. Place the stuffed potatoes onto a greased tray and bake for 7 minutes on 180 degrees or until the cheese melts.
Optional: the macon can be substituted for bacon, turkey slices or any other cold meats available.