Categories: Appetizers

Ingredients

• 4 lg. russet potatoes, well scrubbed
• 4 slices center cut bacon
• 1 T. extra virgin olive oil
• salt and pepper
• 1/3 c. reduced fat sour cream
• 1 oz. Pecorino Romano cheese, finely grated
• 1 lg. tomato, finely chopped
• 2 T. snipped fresh chives

Directions

1. eheat oven to 400. With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on high 8 minutes. Turn over; microwave on high 10 minutes longer or until tender. Cover with kitchen towel; let cool.

2. anwhile, in 18×12″ jelly roll pan, arrange bacon in a single layer. Roast 10-12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475.

3. Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4" of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.

4. Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 t. each salt and freshly ground black pepper. Roast 13-15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.

5. To assemble, spread 1 t. sour cream on each skin. Top with cheese, tomato, bacon and chives.

Email to a friend | Print this recipe | Back