Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell.
12 small round red potatoes (about 1 pound)
1 1/2 teaspoons olive oil
3/4 cup minced onion
1/4 cup uncooked, diced turkey bacon (about 2 slices)
1/8 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 teaspoon rubbed sage
How to Make It
Cook potatoes in boiling water 15 minutes or until tender; drain.
Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.
Cut potatoes in half; carefully scoop out pulp, leaving a 1/4-inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat 3 minutes or until lightly browned. Serve warm.