Small Potatoes Stuffed with Bacon and Cheese
makes 16 pieces
NOTE: It's important to remove as much of the potato flesh as
possible, leaving behind just a very thin layer attached to the
skin.
8 small red or white potatoes, about 2 ounces each
Salt4 slices bacon (about 4 ounces), finely chopped
1 small onion, minced
1 medium garlic clove, minced
21/2 ounces cream cheese, softened
2 tablespoons minced chives
Ground black pepper11/4 ounces sharp cheddar, very thinly sliced
INSTRUCTIONS:
1. Bring 6 cups water to boil in medium saucepan. Add potatoes and 2 tablespoons salt and boil, partially covered, until potatoes are tender, 20 to 25 minutes.
2. Meanwhile, fry bacon in small, heavy-bottomed skillet over medium-high heat until crisp, about 5 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and pour off all but 1 tablespoon bacon fat from skillet.
3. Add onion to remaining fat in skillet. Sauté over medium heat until golden, about 31/2 minutes. Add garlic and cook for 30 seconds. Remove pan from heat.
4. When potatoes are done, drain and cool slightly. (It is important that the potato flesh be hot when processed with the other ingredients, so don't cool to much.) Following figure 12, halve and hollow out potatoes, placing potato flesh in medium bowl along with bacon, onion mixture, cream cheese, chives, and salt and pepper to taste. Using electric mixer, beat mixture on medium speed until just combined, about 10 seconds.
5. Adjust oven rack so that it is 6 inches from broiler, and heat broiler. Following figure 13, stuff potatoes and arrange in shallow 9-inch metal pie pan. Broil 10 minutes. Remove potatoes from broiler and top each half with slice of cheddar. Return potatoes to broiler and broil until cheese melts, about 5 seconds. Serve immediately.