Ingredients
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20
-
4
-
4 1/2
-
2
-
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Cheddar and Bacon-Stuffed Baby Potatoes, Serve these tasty snacks warm from the oven for a really delicious party nibble – they’re popular with adults as well as children , Well this was a challenge The general outcome was very tasty I had to attempt this twice The first time I simmered the potatoes, the skins of all of them cracked and peeled back The next time I only simmered them for 15 minutes, then microwaved them for another 5 minutes at 1 minute increments These were very hard to work with because the skin was so fragil It took much longer than stated time to prepare them used a sharp paring knif to loosen the potato and then a grapefruit spoon to scoop out the inside Not sure I’ll make these again because they are so time consuming, or they were for me Thanks Made for PAC Fall 07
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Steps
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1
Done
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Simmer the Potatoes Until Just Tender Before Draining in a Colander. Preheat a Grill and Cook the Bacon Until Crisp. Preheat the Oven to 400f |
|
2
Done
|
Cut Tops Off Each Potato, and Using a Small Sharp Knife, Scoop Out the Flesh. Cut Thin Strips Off Each of the Potato Bases So That the Potatoes Can Stay Upright. |
|
3
Done
|
Using a Fork, Combine the Potato Flesh With the Butter and Cheese. Season Well and Stir in the Bacon. |
|
4
Done
|
Using a Teaspoon, Carefully Spoon the Filling Back Into the Potato Shells and Top With the Potato Lids Set at a Jaunty Angle! |
|
5
Done
|
Brush Liberally With the Olive Oil and Set the Potatoes on a Baking Tray, Lined With Baking Parchment. Cook Until the Filling Is Golden and the Cheese Is Golden - About 10- 15 Minutes. |
|
6
Done
|
Garnish With Herb Sprigs and Serve Warm from the Oven. |
