Petite Red Potatoes Stuffed W/Leeks and Applewood Smoked Bacon
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Yields:
-
12 potato shells
- Serves:
- 6
ingredients
- 12 red potatoes, petite
- 2 tablespoons butter
- 1 cup leek (white and green parts, sliced and chopped)
- 4 slices bacon (Applewood Smoked is best)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 cup chicken broth
- 1⁄2 cup mozzarella cheese, grated
directions
- Preheat oven to 400°F.
- Wash potatoes and bake for 1 hour or until tender.
- While potatoes are baking, cook bacon until crispy. Remove bacon and blot dry. Chop into small dice and place in large bowl.
- Pour leeks into skillet with remaining bacon fat and cook 10 minutes over medium low heat until softened. Place in bowl with bacon.
- Add remaining ingredients to bowl.
- When potatoes are done, remove from the oven.
- Slice a small bit of the ends so potatoes will stand upright.
- Cut off the tops of the potatoes and remove potato insides to leave shells.
- Mix potato innards with leeks mixture, stirring to combine.
- Season as desired with salt and pepper.
- Stuff back into shells and serve.
- Note: Keep warm in low oven if not immediately served or reheat in microwave 3-4 minutes.
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RECIPE SUBMITTED BY
I live to cook! ?I live to eat! ?I love life and exploring new countries and their cuisine. ?Most of all I love my family. ?