Bacon Potato Skins
This gorgeous and filling appetizer could be served as an accompaniment to a green or pasta salad as the whole meal!
INGREDIENTS | SERVES 8
- 4 russet potatoes, baked
- 6 tablespoons Roasted Garlic Spread
- 6 slices bacon
- 1 onion, chopped
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1½ cups shredded Colby cheese
- ¼ cup grated Romano cheese
- 1 cup sour cream
- ¼ cup chopped flat-leaf parsley
Cut potatoes in half lengthwise, then in half again to make four strips each. Scoop out the pulp, and freeze it for later use, or use it in other recipes, like Potato Puffs. Make sure to leave about ¼-inch of the pulp on the skin. Spread each strip with some Roasted Garlic Spread.
Place the strips, skin side down, on cookie sheet. In large skillet, cook bacon until crisp; remove, drain, and crumble. Pour off drippings, but don't wipe out skillet. Add onion; cook and stir until tender.
Preheat oven to 450°F. Place onion in medium bowl and let cool for 15 minutes, then stir in paprika, pepper, and cheeses.
Bake the potato strips for 5 minutes, then remove from oven. Top with cheese mixture and return to oven; bake for 5–7 minutes longer or until cheeses melt and start to brown.
In small bowl, combine sour cream and parsley; serve with potato skins.
You can bake the potatoes ahead of time, scoop out the pulp, and spread with the Garlic Spread. Cook the bacon and onion, and combine the onion with seasonings and cheeses; refrigerate. Then bake the potato strips for 8–9 minutes, top with the cheese mixture and bake for 6–7 minutes longer, then serve.