- 8 new potatoes (1 1/2 inch)
- 1/2 cup water
- 2 tbsp. sun-dried tomato and oregano dressing
- 1/2 cup mozza-cheddar shredded cheese
- 4 slices bacon, cooked and crumbled
Microwave the potatoes and the water in a 2 L microwavable dish on high 10 minutes or until tender.
Cool 5 minutes. Drain, place on work surface. Flatten to 1/2 inch thickness
Heat the sun dried tomato and oregano dressing in large skillet on medium heat. Add potatoes, cook 4 minutes or until bottoms are golden brown. Turn; top with the mozza-cheddar shredded cheese and crumbled bacon. Cover; cook 2 minutes or until the cheese is melted.