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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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These are great as an appetizer or cut the recipe in half to serve as a side dish for a dinner serving about 4-6 guests. Serve with sour cream on the side. Cooking time includes cooking of bacon. Ingredients:
1 1/2 lbs red potatoes, about 15 small potatoes |
1 cup shredded cheddar cheese |
1/2 cup mayonnaise |
1/2 cup scallion, chopped fine |
10 slices bacon, cooked crisp and crumbled |
2 tablespoons chopped fresh basil leaves, optional |
Directions:
1. Preheat oven to 400 degrees.
2. Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
3. Cut each potato in half, then cut a thin slice from the bottom of each potato.
4. With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
5. Set shells aside and reserve pulp.
6. In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
7. Spoon the filling into the shells.
8. Place back onto baking sheet and broil for 3 minutes or until golden and heated through.
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