Twice-Baked Potato Bites
Decadent, impressive and oh so easy!
- 4 slices uncooked bacon
- 10 "B" size red potatoes (about 2¼ in./5.5 cm in diameter), unpeeled
- 2 tbsp (30 mL) Three Onion Rub, divided
- 4 oz (125 g) part-skim mozzarella cheese
- 2 oz (60 g) fresh Parmesan cheese
- 3 tbsp (45 mL) mayonnaise
- 3 tbsp (45 mL) sour cream
- 2 green onions
Stack the bacon slices and cut them into ¼-in. (6-mm) pieces. Cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.
Cut potatoes in half crosswise. Carefully scoop out a ½-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More.
Cover potatoes with Parchment Paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.
Combine cheeses, remaining 1½ tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl.
Using Small Scoop, scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.
Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions.
- 20 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 17 g, Fiber 2 g, Protein 5 g
Try chilling the mozzarella cheese to make it easier to grate.