Recipe – Roasted Red Bliss Potato with chive & sour cream filling
Serving Size : 12
Amount Measure Ingredient — Preparation Method
12 each Red Bliss Potatoes Size “C”
1 cup Sour Cream
2 tablespoons Chives — minced
1 cup Bacon, Cooked — Chopped
1/2 cup Chives — sliced
1 cup herb oil
Take and wash the potatoes, next slice a flat surface on each side of the potato, then slice the potato in half.
The potato halves should now be able to sit up without rolling around, with a melon scoop, scoop out half of the potato creating a bowl.
Take and toss the potatoes with herb oil, place on a sheet tray and bake at 350* till golden brown & fork tender about 30 minutes.
While the potatoes are baking combine the sour cream & minced chives and place into to a pastry bag place bag into the refrigerator.
When the potatoes are finish cooking allow them to sit out till they have become room temperature.
Next pipe a small amount of the sour cream mixture into each potato, place the potatoes on a serving tray and garnish with the chopped bacon & chives.
These can be made ahead of time & refrigerated till needed.
Per Serving (excluding unknown items): 42 Calories; 4g Fat (85.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 10mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1 Fat.