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.
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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