Parmesan
Potato Bites
12 small
round red potatoes (about 1 pound)
1 ½
teaspoons olive oil
¾ cup minced
onion
¼ cup
uncooked, diced turkey bacon (about 2 slices)
1/8 teaspoon
freshly ground pepper
3 garlic
cloves, minced
½ cup grated
fresh Parmesan Cheese
1 teaspoon
fresh sage, diced
Cook
potatoes in boiling water 15 minutes or until tender; drain. Heat oil in
nonstick skillet over medium-high heat. Add onion, bacon, pepper and garlic;
sauté 5 minutes or until tender. Preheat broiler.
Cut potatoes
in half; carefully scoop out pulp, leaving a ¼-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. Makes 24.
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