• 20servings
  • 96calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 pound sliced bacon

  3. 20 red potato

  4. 1 cup sour cream

  5. 1/2 teaspoon jane's salt

  6. 1/4 teaspoon pepper

  7. 2 teaspoons chives

  8. 1/2 cup cheddar cheese

  9. 2 teaspoons parmesan cheese

  10. 2 teaspoons frozen pesto

  11. 2 teaspoons parsley

Instructions Jump to Ingredients ↑

  1. cook bacon until crisp drain on a cooling rack and blot with paper towels crumble into bits and set aside simmer or steam whole unpeeled potatoes until barely tender, not overcooked drain, plunge into cold water, and drain well halve each potato, lengthwise scoop out center of each with a melon baller, leaving a 1/4-inch shell combine bacon, sour cream, salt, pepper, and chives-mix well spoon into potato shells sprinkle half of potatoes with cheddar cheese top the remainder with pesto and parmesan cheese pass under the broiler to toast tops lightly garnish with minced parsley serve warm or at room temperature


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