977. PICKLED PEPPERONCINI POTATO & BACON TOPPING

serves 4


8 small pickled pepperoncini
1 cup sour cream
2 scallions, snipped into small pieces
4 slices crisp bacon, crumbled
2 ounces crumbled blue cheese
4 hot baked potatoes

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix sour cream, scallions, chopped pepperoncini, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.


courtesy of: Pickle Packers International, Inc., 1620 I Street, NW, Suite 925, Washington, D.C. 20006