Pesto Potato Skins with Saucy Mama Garlic Mustard and Bacon

I am happy to announce I am a competitor in this year's Saucy Mama 2013 SLICED Recipe Contest!!!

Saucy Mama is gearing up for National Mustard Day early this year by searching for food bloggers' most imaginative uses of mustard.

I was selected as one of 25 food bloggers to participate in Saucy Mama's 2013 SLICED Recipe Contest. What an honor.

The contest consists of three rounds, appetizer, dinner and dessert. Each round has its own secret ingredient.

The secret ingredient for Round 1 - The Appetizer is...*drumroll*

BACON!

Paired with the Saucy Mama Creamy Garlic Mustard, I came up with Pesto Potato Skins and a sourcream and mustard dip on the side.

Enjoy with Love,

Catherine

Ingredients:

6 russet potatoes

1 lb. of bacon

2 cups homemade bread crumbs

¼ cup grated Parmesan cheese

2 cloves of garlic - chopped

4 oz. Queso Blanco cheese or cheddar- shredded for topping

Olive oil

For the Pesto:

2 bunches of fresh basil - about 3-4 cups -remove stems

1 medium jalapeño - with seeds

4 cloves of garlic

2 tablespoons of honey

2 tablespoons of Saucy Mama Creamy Garlic Mustard

Zest of 1 orange

2 tablespoons of orange marmalade

2 tablespoons of sliced sun dried tomatoes

¾ tsp. salt

½ tsp. red pepper flakes

Drizzles of olive oil

For the Sour Cream Topping:

1 cup of sour cream

3 tablespoons of Saucy Mama Creamy Garlic Mustard

Preheat Oven 400 degrees:

Wash potatoes and place in a baking pan whole.

Bake until the skin springs back a little and they are tender. Approximately 50-60 minutes.

Place bacon on a pan to bake. Cook time about 15 - 17 minutes.

Let the potatoes cool while preparing the pesto.

Place all of the ingredients for the pesto in a food processor. While processing the ingredients drizzle a little olive oil in the food processor while it is processing the pesto; about 3 tablespoons or so.

When the potatoes are cool enough carefully slice them in half and scoop out the insides. Set the scooped potato aside for another recipe.

When the bacon is cooked set aside the bacon in paper towels to crisp and absorb the grease.

Remove some of the bacon drippings and set aside; leave a bit of the bacon drippings in the pan for the potatoes.

Rub the skins with the bacon drippings and place the potatoes face down in the pan with the remaining drippings.

Place back in the oven to get a golden edge on the inside of the potato and a gentle crispness on the skin. Cook time about 10-12 minutes.

While the potato skins crisp. Heat a large frying pan with a tablespoon of the bacon drippings and a tablespoon of olive oil.

Add the two chopped cloves of garlic and sauté until slightly fragrant. Add the bread crumbs to get a golden color and crumble the bacon into the breadcrumbs, setting aside enough bacon to sprinkle on the top of the potato skins; about ½ to ¾ cup or so and finally add the grated Parmesan cheese to the breadcrumbs; remove from heat and set aside.

Let the skins cool a bit and then fill with the pesto. Top with the breadcrumbs, bacon and the shredded cheese and a drizzle of olive oil.

Place back in the oven for about 10-12 minutes.

Combine the sour cream and the mustard and serve with the potato skins as a topping.

**I received this product for review. All opinions expressed are my own.

Pesto Potato Skins with Saucy Mama Garlic Mustard and Bacon

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