Parmesan Potato Bites

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Using a melon baller to scoop out the potato pulp is easier than using a spoon.

Ingredients

• 12 small round red potatoes (about 1 pound)
• 1 1/2 teaspoons olive oil
• 3/4 cup minced fresh onion
• 1/4 cup uncooked chopped turkey bacon (about 2 slices)
• 1/8 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1 teaspoon rubbed sage

Directions

1. Cook potatoes in boiling water 15 minutes or until tender; drain.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.
4. Preheat broiler.
5. Cut potatoes in half; carefully scoop out pulp with a fork; stir in cheese and sage.
6. Add to onion mixture, stirring well.
7. Spoon about 1 tablespoon potato mixture into each shell.
8. Arrange stuffed potatoes on a baking sheet, and broil 4 to 4 inches from heat 3 minutes or until lightly browned.
9. Serve warm.

Yield: 12 servings (serving size: 2 stuffed halves)