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Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients:
- 1 ½ LB. Small Round Red Potatoes
- 4 Slices Bacon
- 1 Cup Sour Cream
- ½ Teaspoon Seasoned Salt
- ¼ Teaspoon Black Pepper
- 1 Tablespoon Fresh Chives, Chopped
- ½ Cup Cheddar Cheese, Shredded
- Parsley
Directions:
- Preheat oven to 375 degrees F. Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
- Cook bacon in a skillet over medium-high heat until evenly browned. Drain, Crumble and set aside.
- Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately ¼ inch rim around each potato. Set reserved potato aside.
- In a bowl, mix together reserved potato, sour cream, bacon seasoned salt, pepper and chives. Spoon a small amount of mixture into each potato half and place on a baking pan. Top each potato off with some shredded cheese.
- Bake 10 minutes or until cheese is melted and potatoes are warmed through. Garnish with parsley and serve
Equipment Use:
- 12” Cast Iron Skillet
- 20” Cast Iron Baking Pan
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