Katharine's Bacon and Potato Bombs
- 20 small red creamer potatoes
- 3/4 lb light sour cream
- 2 bunches green onions
- 1 lb mild cheddar cheese, shredded
- 3/4 lb thin cut bacon, cooked until crisp and finely chopped
- 2 tbsps vegetable oil
Preheat oven to 350 F.
Rinse potatoes and place in pot large enough to cover them with water. Heat to medium high and boil until the potatoes cook through, but try not to boil hard enough to break the skins as they are part of the presentation. When potatoes yield easily to a paring knife inserted into middle, drain and let cool until they can be handled.
Cut potatoes in half. Scoop out middles with a melon baller or narrow spoon, creating a small pocket to be filled. Save scooped out middles in a large mixing bowl. Set aside.
In a different bowl, gently place potato skins and add vegetable oil, tossing to coat. Place potato skins on a cookie sheet and roast in oven until light brown.
Combine scooped out potato middles with sour cream, bacon bits, green onions, and cheddar cheese and mix well. When cooked skins are cool enough to handle, spoon bacon cheddar mixture into skins. Reheat in oven at a gentle 200 F for 15 minutes then serve with a glass of Amista Blanc de Blanc.
