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
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.