Makes about 16-18
2 skins are 3 PP each
Ingredients
- 1 pound red new potatoes
- 4 slices center cut bacon
- 4 ounces Alouette light cheese
Directions
Boil 1 pound whole
red new potatoes in salted water until just tender, about 10 minutes. While the potatoes cook, fry 4 slices of center cut
bacon until crisp, then cool and crumble it.
Drain the potatoes. When cool enough to handle, cut each potato in half
and scoop out the interiors into a medium bowl, leaving a potato shell
about 1/8-inch thick. Arrange the shells on a baking sheet.
Mash the interiors with half of an 4-ounce packaged
Alouette light cheese,
and the bacon bits. Spoon the filling back into the potatoes and bake
in a 350-degree oven until the edges are crispy and the filling is
heated through, 15 to 20 minute.