Mini Potatoes with Bacon & Brie
| Posted By: | Kitty42368 |  |
on 2010-10-05 11:20:29 |
Depending on how you decide to use this recipe (appetizer vs. main course), you can serve with a generous side of fresh fruit to make this a more rounded meal.
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Ingredients
- 1 tsp. kosher salt
- 10 new potatoes *
- 5 slice(s) thick cut bacon
- 1/4 cup diced yellow onion
- 1/2 cup chopped green onions **
- 4 oz. cubed brie cheese, deli
- 1/4 bunch fresh parsley
Notes
* or you can use 5 small russet potatoes and cut them in half width wise when they're done cooking** or chives
Method
- Preheat your oven to 425 degrees and place a thin layer of kosher salt on a baking tray. Place potatoes on top and cook for 30 minutes/until you can pierce through with a fork easily.
- Remove potatoes from oven when done, allow them to cool just a touch, then slice off the tops lengthwise (discard) and scoop out the middles and save the middles in a bowl, keep warm.
- Dice and fry your bacon. Remove bacon, set aside.
- Add diced onions to remaining bacon grease and cook until soft (about 3/4 minutes). Remove onions, set aside.
- With remaining bacon grease, re-add the bacon and onions previously set aside, chopped green onions, cubed brie, and parsley. Cook for 1 to 2 minutes and then add it all to the bowl of potato 'middles' and stir all together.
- Dollop mixture back into each of the potato shells and serve immediately.
| Prepare Time 20 mins |
Cooking Time 40 mins |
Servings 2-5 |
Reviews (4)
Reviewed on October 08, 2011 16:48 - by marchope
Ren-use a "pinch and push" method on the sides once you slice off the top. Will make your scooping much easier. Pinch your fingers together on the long ends and push towards the middle. Will break apart the "meat" of the potato and also push it up to the top.
Reviewed on May 07, 2011 19:24 - by sumerian2
My family loved these potatoes. Which is saying a lot because my youngest is extremely picky and hates mashes potatoes but the baked ones did just the trick and the bacon and cheese made the taste out of this world.
Reviewed on February 14, 2011 20:53 - by Ren
I have made this twice. I haven't yet mastered the scoop out and replace technique, but even though my finished product looks a bit different than the picture, it always tastes very good. = Good guy pleaser.
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