Parmesan Potato Bites
Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell.
Recipe by Cooking Light June 2003
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10/11/2009
These were good not fabulous. They would make a delcious hor d'ouerve. Next time I think I would add a little bacon salt to boost the bacon flavor. They are quite a bit of work though.
03/16/2009
I normally don't like stuffed potato skins, but I liked these! The trick is to hollow out the skins correctly. If you leave too thick a shell, they can be a bit bland since the shell is unseasoned boiled potato. If you're very careful, and shave it to the 1/4" (to lighter) recommended, the stuffing is very flavorful and makes this dish a superior starter or side. Great use of turkey bacon if you chop it fine enough. You get the flavor without noticing the off texture and general not quite baconness that turkey bacon tends to have. I'm adding it to the regular rotation.
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