Tuesday, August 13, 2013


Twice-Baked Potato Bites

4  slices uncooked bacon

10  "B" size red potatoes (about 2 1/4 in./5.5 cm in diameter), unpeeled

2  T. Three Onion Rub, divided

4  oz.  part-skim mozzarella cheese

2  oz. fresh Parmesan cheese

3  T. mayonnaise

3  T. sour cream

2  green onions

1.  Stack the bacon slices and cut them into 1/4-in. pieces. Cook in 8-in. Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

2.  Cut potatoes in half crosswise. Carefully scoop out a 1/2-in. deep well from the center of each potato half using the scoop end of Core & More or spoon.

3.  Arrange potato halves, well side up, in Small Ridged Baker or square baking pan; spray with canola oil using Kitchen Spritzer. Sprinkle with 1/2 T. of the rub.

4.  Cover potatoes with Parchment Paper or waxed paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.

5.  Meanwhile, grate mozzarella with Microplane(R) Adjustable Coarse Grater. Grate Parmesan with Microplane(R) Adjustable Fine Grater.

6.  Combine cheeses, remaining 1 1/2 T. rub, mayonnaise and sour cream in Small Batter Bowl or a 4 cup bowl.

7.  Using Small Scoop or 1 Tablespoon, scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.

8.  Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions.

Yield: 20

Nutrients per serving: (1 appetizer): Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 17 g, Fiber 2 g, Protein 5 g

Cook's Tip: Try chilling the mozzarella cheese to make it easier to grate.

Brenda Riden
Pampered Chef Consultant

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