Aubrey and I had some leftovers from this weekend, so all we really needed was a side item. I've had this recipe saved from a KRAFT recipe magazine. These would also make great snacks. You can put a dollop of sour cream on top, which would be a good addition. Unfortunately we didn't have any in the fridge. Sad! These are really good, but next time I'm going to substitute olive oil for the dressing.
Ingredients:8 small new potatoes (3/4 pounds), about 1 and 1/2 inches in diameter
1/2 cup water
4 slices Center Cut Bacon
2 Tbsp Zesty Italian Dressing
1/2 cup Shredded Sharp Cheddar Cheese
Directions:
Place potatoes and water in 2-quart microwaveable dish. Microwave on high 10 minutes or until potatoes are tender. Let stand 5 minutes. Meanwhile, cook bacon in large nonstick skillet on medium heat 8-10 minutes or until crisp, turning frequently. Drain on paper towels.
Drain potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
Heat dressing in skillet on medium heat. Add potatoes; cook 4 minutes or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 minutes or until cheese is melted.
Makes 4 servings (2 potatoes each).
Aubrey made these squash patties (his "secret" recipe that he got from his grandmother). :-) They are delicious and have the consistency of crab cakes.
6 comments:
Great minds think alike because I had similar potatoes for dinner! I do love your addition of bacon.... its just like a cross between a baked potato and potato skin! :)
These look and sound delicious!!!
i have some potatoes sleeping in the kitchen.;thanks for sharing the recipe i cant wait to try!
Oh, my husband would absolutely love these!
I love the Kraft recipes.....will have to try this!
Those look really good! Thanks for the recipe! :)
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