Description
A delicious appetizer that can be made ahead of time.
Ingredients
- 4 whole Small To Medium Size Russet Potatoes
- 1 Tablespoon Olive Oil
- 4 teaspoons Sea Salt
- 2 whole Green Onions
- 7 slices Swiss Cheese (4 Inch By 4 Inch Size Slices)
- 2 Tablespoons Butter
- 2 Tablespoons Real Bacon Bits, Plus More For Topping
- ¼ teaspoons Ground Black Pepper
Preparation
Preheat oven to 375ºF.
Wash and dry the potatoes. Drizzle the olive oil on the potatoes and rub it on all sides. Then sprinkle the sea salt over all sides of the potato.
Cut off the rounded ends of the potato, just enough so the top and bottom surface of the potato is flat. Next cut the potatoes in half widthwise. Lay out the potatoes with the smallest diameter-side facing down so that they look like a small cup. If the top surface of the potato is slanted, thinly slice it so that it’s flat.
Bake the potatoes uncovered in the preheated oven for about 40 minutes or until they are cooked all the way through and the tops are slightly brown.
While the potatoes are cooking, dice the green onions including the green section. Then dice the Swiss cheese and set aside for just a moment.
Once the potatoes are done baking (leave the oven on to twice-back the potato cups), make a circular cut around the top of the potato cup, leaving about ¼ of an inch wide edge. Pull off the thin layer of browned potato that’s on top and discard. Next scoop out the potato from each cup and add it to a medium size bowl. Set aside for just a moment.
Heat a small pan on medium heat and add the butter. Stir the butter as it melts. Continue stirring until it turns a light golden color. Then add the melted brown butter to the bowl with the potatoes.
Add the diced green onions, Swiss cheese, bacon bits, and ground pepper to the bowl. Stir all of the ingredients together.
Add the potato mixture to the cups. Top with more bacon bits. Put the potato cups back in the oven for about 10 minutes or until the cheese is melted.
Serve warm.
