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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Just about everyone loves these delicious appetizers, assures Mitzi Sentiff of Annapolis, Maryland. They're nice to serve outside when you invite friends over for a grilled meal. Ingredients:
2 large baking potatoes |
2 tablespoons butter, melted |
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
3 bacon strips, cooked and crumbled |
2 green onions, chopped |
sour cream |
Directions:
1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.
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