These roasted potatoes
make an elegant accompaniment. Preparing them ahead of time helps
keep last minute prep to a minimum.
Roasted Potatoes
with Bacon and Goat Cheese
- 1/2 pound sliced bacon
12 small red potatoes, halved
Olive oil
1/2 cup sour cream
1/4 cup plain goat cheese
4 tablespoons sliced green onions
1/4 cup freshly grated Parmesan cheese
3 tablespoons snipped dill weed, plus dill weed for garnish
1/4 teaspoon each seasoned salt and freshly ground black pepper
- Heat oven to 450 degrees
F.
- In large skillet cook
bacon over medium heat, turning to brown evenly, until crisp.
Blot bacon on paper towels, mince and set aside.
- Brush cut surfaces of
potatoes lightly with olive oil. Place potato halves cut side
up on a shallow rimmed baking pan; bake until potatoes are tender
and faces of potatoes are lightly browned, about 20 to 30 minutes.
- Meanwhile, in small bowl
mash together sour cream and goat cheese, stir in minced bacon,
onion, Parmesan, dill, salt and pepper.
- Top each potato with a
spoonful, about 2 teaspoons, of sour cream mixture. Serve warm.
Serves 6.
Make-Ahead Tip: Roast potatoes
before guests arrive; keep warm in the oven. Top with cheese
mixture before serving.
Nutrition Facts
Calories 350 calories
Protein 20 grams
Fat 20 grams
Sodium 670 milligrams
Cholesterol 50 milligrams
Saturated Fat 9 grams
Carbohydrates 22 grams
Recipe provided courtesy
of Pork, The Other White Meat.
