Bacon Stuffed Potatoes
- 12 Small Potatoes
- 3 slices Bacon
- 2 Tbs. Extra Virgin Olive Oil
- 2 tsp. minced Rosemary (fresh or dried)
- 1 tsp. Freshly Ground Pepper
- 1 tsp. Kosher Salt
Boil potatoes until they are fork tender (about 15 minutes). While potatoes are boiling, combine oil, rosemary, salt and pepper in medium sized bowl. Once potatoes are fork tender, drain and allow to cool slightly. Once cool enough to handle, take each potato and cut off one end so they are able to stand upright. Using a melon baller or small spoon, scoop out a small well in the other end of the potato.
Gently toss potatoes in oil mixture until coated and place, scooped-side up, in a shallow baking dish. Cut each bacon slice into 4 equal pieces. Roll each piece and place in the scooped out well of the potato. If bacon piece will not stay in the well, use a tooth pick to secure it in there.
Bake the potatoes in a 350 degree oven for 35-40 minutes or until bacon appears crispy.
Before serving, make sure to remove toothpicks. Serve with your main dish and vegetable and enjoy!