Mini Potato Skins w/ Horseradish sauce
Source of Recipe
BBR
Recipe Introduction
Posted by: cynnieluo
List of Ingredients
12 small red potatoes
3 tblsp olive oil
1 tsp Creole seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups shredded Cheader& Monterey Jack cheese blend
8 slices bacon cooked & crumbled
1/4 cup chopped green onion
Horseradish dipping sauce (recipe @ end)
Recipe
Preheat oven 375*. Line a baking sheet w/ aluminium foil. Dup potatoes w/ 1 tblsp olive oil to coat skins. Bake 45 min or till done.
Cool potatoes untill easy to handle. Cut in Half. Using a spoon or mellon baller scoop out potato "pulp"leaving 1/4 inch thick shells. Discard potato "pulp" or save for another use.
In a small bowl, combine 2 tblsp olive oil (EVOO... LOL), Creole seasoning, salt & pepper. Brush mixture inside of potatoes. Bake 15 min. Top w/cheese, bacon & green onion. Bake 5 min or until cheese is melted. Serve w/ horseradish dipping sauce.
Horseradish dipping sauce.....
1 cup sour cream
1/2 cup mayonaise
2 tblsp prepaired horseradish
1 tblsp chopped fresh chives
1/4 tsp salt
1/4 tsp ground black pepper
Combine all ingredients. Cover & chill untill ready to serve
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