Petite Red Potatoes Stuffed W/Leeks and Applewood Smoked Bacon
Ready In: 2 hrs 30 mins
Serves: 6
Yields: 12 potato shells
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off