Serves 2 as a side dish or makes 6-8 appetizers
Ingredients
2 Baked Baby Red Potatoes
1/2 C. American Cowboy Beans*
1/4 C. Shredded Cheese (reserve some for topping)
2 slices Bacon (cooked and chopped)
1/2 Roma Tomato (chopped)
2 tsp. Garlic and Parmesan Seasoning
Pinch Salt (or to taste)
Ground Black Pepper (to taste)
2-3 T. Sour Cream
Parsley (garnish)
Directions
Bake the potatoes. Cut around the center of the potatoes, being careful not to cut through the walls or bottom of the potato. Remove the potato pulp with a spoon. Place the scraped potato pulp into a small bowl. Fill the hollowed out potato skin half way with the beans. Add half of the tomato to each potato, add bits of the bacon, reserving enough for topping.
Mashed Potato Topping
Mix the potato pulp with the salt, garlic seasoning and sour Cream until mostly smooth. Top the filled potato skin with half of the mashed potato mixture for each potato. Sprinkle with the cheese and top with bacon bits. Place in the oven or microwave and heat until the cheese is melted.
Serving Suggestion: Serve with Grilled Coconut Sugar Glazed Chicken* (pictured above) or use small golf ball size potatoes to make appetizers. Drizzle with Sriracha sauce if desired.
To make the Coconut Sugar Glazed Chicken refer to the link:
To make American Cowboy Beans, refer to the link:
justfowlingaround.weebly.com/from-the-pantry/american-cowboy-beans
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