12 servings (serving size: 2 stuffed halves)

Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell.

How to Make It

Step 1

Cook potatoes in boiling water 15 minutes or until tender; drain.

Step 2

Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.

Step 3

Preheat broiler.

Step 4

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.

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