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 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 20-30 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.
Make-Ahead Tip: Roast potatoes before guests arrive; keep warm in the oven. Top with cheese mixture before serving.
These roasted potatoes are an elegant accompaniment to the rack of pork. Preparing them ahead of time helps keep last minute prep to a minimum.
Calories 350 calories; Protein 20 grams; Fat 20 grams; Sodium 670 milligrams; Cholesterol 50 milligrams; Saturated Fat 9 grams; Carbohydrates 22 grams
Recipe courtesy of National Pork Board.
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