Bacon-cheese new potatoes
26 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Unpeeled new potatoes |
| 2 | tablespoons | Olive oil |
| 1 | cup | Gruyere cheese, finely |
| Shredded | ||
| ½ | cup | Sour cream |
| ½ | cup | Green onions, minced |
| 1 | pack | 3 oz. cream cheese, softened |
| 1 | teaspoon | Dried basil |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 8 | ounces | Bacon, cooked, finely |
| Chopped | ||
Directions
Preheat oven to 400. Rub potatoes with olive oil and place on an ungreased baking sheet; bake 1 hour or until tender. Allow potatoes to cool enough to handle. Cut potatoes in half. Cut a small slice off bottom of each potato half. Using a small melon baller, scoop out a small portion of potato pulp, leaving at least a ¼ inch shell; reserve potato pulp. In a medium bowl, combine potato pulp and next 8 ingredients with an electric mixer; stir in bacon. Spoon potato mixture into each potato shell; place on a greased baking sheet.
Broil 5 to 7 minutes or until lightly browned. Serve warm.
Source: Leisure Arts The Spirit of Christmas Book 8.
Recipe By : Sue Klapper
From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes