 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell. Ingredients:
12 small round red potatoes (about 1 pound) |
1 1/2 teaspoons olive oil |
3/4 cup minced onion |
1/4 cup uncooked, diced turkey bacon (about 2 slices) |
1/8 teaspoon freshly ground pepper |
3 garlic cloves, minced |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1 teaspoon rubbed sage |
Directions:
1. Cook potatoes in boiling water 15 minutes or until tender; drain.
2. Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.
3. Preheat broiler.
4. Cut potatoes in half; carefully scoop out pulp, leaving a 1/4-inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat 3 minutes or until lightly browned. Serve warm.
|
|