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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blue Cheese and Bacon Potato Crisps-Recipe/Day #324 Recipe

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This recipe for Blue Cheese and Bacon Potato Crisps-Recipe/Day #324 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-5 small red potatoes
¼ tsp black pepper
½ tsp olive oil
4 slices cooked turkey bacon
2 oz crumbled blue cheese
6 grape tomatoes
2 Tbsp reduced fat sour cream
2 Tbsp snipped chives

Directions:
Directions:
Preheat oven to 450°. Spray muffin pan w/nonstick cooking spray. Slice potatoes as thin as possible (I use my mandolin for this). Toss potatoes w/olive oil and pepper. Finely chop the bacon. Press one potato into each cup on the pan. Sprinkle w/half the bacon and cheese. Repeat layer one time w/additional potato slices, remaining bacon and remaining cheese. Top w/remaining potato slices, gently pressing layers together. Bake 12-14 min or until edges are browned and crisp. Remove pan from oven; immediately remove the crisps from pan and place them to cool (I use wax paper). Meanwhile, slice the tomatoes lengthwise into quarters. Spoon sour cream into small resealable plastic bag; secure bag and trim corner. Put a dollop of sour cream onto each crisp. Top w/tomato quarters and sprinkle with chives.

 

 

 

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