Deconstructed Baked Potato
- 12 long skewers
- 12 baby potatoes (Yukon Gold)
- 3 slices thick cut bacon
- 6 green onions
- 1 tsp veg or olive oil
- 3/4 c finely grated cheddar
- 1/2 c sour cream
- Fresh ground black pepper
If using wooden skewers soak in water for 20 minutes. Preheat oven to 400.
Slice each potato in half. Cut each slice of bacon crosswise into 4 pieces. Cut the thickest part from each green onion (white and light green). Set dark green parts aside for another use. Slice white parts in half so that each piece is about 2" long.
To skewer, place a potato half on a cutting board so you can pierce through the skin and so cut side of potato can face upward on the baking sheet. Carefully push potato so it,s about halfway down the skewer. Thread a piece of bacon, leaving space in between each ingredient when assembling. Skewer a piece of green onion the another potato half in the same direction as the first one. Place on a large foil or parchment lined t baking sheet. Repeat with remaining pieces. To fit on baking sheet you may need to alternate the tops and bottoms. Turn each potato so its cut side up. Lightly brush cut side of potatoes with oil
Bake in centre of preheated oven for 18 minutes or until potatoes are almost fork tender and bacon is almost crisp. Remove from oven. Pile some cheddar on the cut side of each potato half. Continue baking for 5 more minutes or until potatoes are fork tender, bacon is crisp and cheese is melted. Sprinkle with pepper. Serve warm baked potato skewers with sour cream for dipping.