Friday, August 24, 2012


serves six

6 medium size red potatoes
1 cup grated Asiago cheese
1 cup mayo
1 cup finely chopped, cooked applewood-smoked bacon
chives, chopped (optional)
½ cup sour cream (on side; optional)

Place red potatoes on a cutting board and slice a thin part of two sides of the potato so they sit flat on a cutting board. Scoop out a hole about ½ to ¾ inch deep depending on the size of your potato preferably with a melon baller. Cook potatoes and the scooped out pieces of potato in a pot big enough to hold all of these ingredients for 20 minutes until potatoes are just cooked through. Chill potatoes in ice water, but remove the warm cooked scooped out pieces for your filling. In a medium size bowl, add warm potato pieces, mayo, asiago cheese and bacon bits and mix together until mixture is smooth. Fill scooped out potatoes with filling and sprinkle any remaining bacon bits on top of the potatoes. Bake the potatoes on a baking sheet sprayed with non-stick cooking spray for 25 minutes at 350 degrees and serve warm. Top with chopped chives. Serve with sour cream alongside your favorite meats, seafood, or as a great appetizer.

bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

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