Yield: 26 servings
|1½ pounds||Unpeeled new potatoes|
|2 tablespoons||Olive oil|
|1 cup||Gruyere cheese, finely|
|½ cup||Sour cream|
|½ cup||Green onions, minced|
|1 pack||3 oz. cream cheese, softened|
|1 teaspoon||Dried basil|
|1||Clove garlic, minced|
|8 ounces||Bacon, cooked, finely|
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