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Post by NancyRogers on Sept 21, 2002 11:45:39 GMT -6
Jalapeño and Bacon Potatoes
1 pound small red thin-skinned potatoes* -- scrubbed 4 slices bacon 1 cup shredded Jalapeño jack cheese -- lightly packed
Select potatoes that are about 2 inches in diameter. Pierce each potato in several places with a fork. Arrange in a circle in a microwave oven. Microwave, uncovered, on 100% power for 6 to 8 minutes, rotating potatoes once, or until potatoes are tender when pierced. Let cool briefly. Slice potatoes about 1/4-inch-thick. Arrange slices in a single layer on 2 flat 10-inch microwave safe plates. Set aside. Place bacon on several thickness of paper towels in a 7- by 11-inch microwave-safe baking dish or on a microwave-safe broiling rack; cover with a paper towel. Microwave on 100% power for 3 1/2 to 6 minutes or until bacon is browned. Let cool briefly, then coarsely crush. Place a rounded teaspoon of the cheese on each potato slice. Sprinkle with bacon. Microwave, uncovered, a plateful at a time, on 100% power for 2 to 2 1/2 minutes or until cheese is melted and bubbling. Makes 36 to 42 appetizers.
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