Preheat your oven to 400°F (200°C).

Rub the small red potatoes with olive oil and place them on an ungreased baking sheet.

Bake the potatoes in the preheated oven for 45 minutes or until they become tender.

Allow them to cool.

Cut each potato in half crosswise.

If necessary, cut a thin slice from the bottom of each half to form a stable base for the potatoes to stand on.

Scoop out the potato pulp, leaving at least a ¼-inch-thick shell; reserve the pulp.

In a large bowl, stir together the reserved potato pulp, ½ cup mayonnaise, 1 cup shredded Cheddar cheese blend, crumbled bacon, minced green onions, and chopped fresh basil (or dried basil).

Spoon the mixture evenly into each potato shell and place the filled shells on a lightly greased baking sheet.

Broil the potato bites 5 inches from the heat source for 3 to 5 minutes or until they are lightly browned.

Serve the Cheddar and Bacon Stuffed Red Potato Bites warm as a delicious appetizer or side dish.