Blue Cheese & Bacon Potato Crisps
These surprisingly light appetizers are small in stature but big on flavor and eye-appeal!
- 4-5 small red potatoes (about 1 1/2-2 in./4-5 cm in diameter)
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/2 tsp (2 mL) olive oil
- 4 slices cooked turkey bacon
- 2 oz (60 g) blue cheese crumbled
- 6 grape tomatoes
- 2 tbsp (30 mL) reduced-fat sour cream
- 2 tbsp (30 mL) snipped fresh chives
Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Slice potatoes with Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Discard ends of potatoes. Combine potato slices, black pepper and oil in Classic Batter Bowl; toss to coat with Small Mix 'N Scraper®. Finely chop bacon with Food Chopper.
Press one potato slice into each cup of pan; sprinkle with half of the bacon and cheese. Repeat layer one time with additional potato slices, remaining bacon and remaining cheese. Top with remaining potato slices, gently pressing layers together. Bake 12-14 minutes or until edges are browned and crisp. Remove pan from oven; immediately remove crisps from pan to Stackable Cooling Rack.
Meanwhile, slice tomatoes lengthwise into quarters with Utility Knife. Spoon sour cream into small resealable plastic bag; secure bag and trim corner. Pipe a dollop of sour cream onto each crisp. Top with tomato quarters and sprinkle with chives.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: (2 appetizers): Calories 70, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 3 g, Sodium 115 mg, Fiber 1 g
Choose turkey bacon with 65% less fat than regular bacon and contains about 135 mg sodium per slice.
To cook bacon, cut slices in half and cook in (8-in./20-cm) Sauté Pan over medium-high heat 6-8 minutes or until crisp. Drain on paper towels.
Use the cleaning tool from the Garlic Press to help remove the crisps from the pan, if necessary.