Twice-Baked Potato Bites

Ingredients

4 slices uncooked bacon

10 “B” size red potatoes (about 2¼ in./5.5 cm in diameter), unpeeled

2 tbsp (30 mL) Three Onion Rub, divided

4 oz (125 g) part-skim mozzarella cheese

2 oz (60 g) fresh Parmesan cheese

3 tbsp (45 mL) mayonnaise

3 tbsp (45 mL) sour cream

2   green onions

Directions

1

 

Stack the bacon slices and cut them into ¼-in. (6-mm) pieces. Cook in 8in. Saute 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 ½-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More.

3

 

Arrange potato halves, well side up, in Small Ridged Baker ; spray with canola oil using Kitchen Spritzer. Sprinkle with ½ tbsp (7 mL) of the rub.

4

 

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

5

 

Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater . Grate Parmesan with Microplane® Adjustable Grater-Fine.

6

 

Combine cheeses, remaining 1½ tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl .  

 

7

 

Using Small Scoop , 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 servings of 1 appetizer

Nutrients per serving:

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 

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

 Try chilling the mozzarella cheese to make it easier to grate.