Makin’ Bacon Potatoes

A friend has been without a kitchen for four months. While her house has been undergoing a complete remodel, she has been cooking with a small range and a microwave oven set up in the basement, and with a large grill on a side porch.

The other day she came to work delighted with a meal she had prepared for her family and some close friends. Grilled flank steaks, marinated in a mixture of mustard, soy sauce and thyme, Southwestern-Style Stuffed Baked Potatoes, and a saute of sweet red peppers and green beans made up the main course of her casual supper.

For dessert she bought winter fruits (seedless grapes, orange segments, apple cubes and sliced bananas) and served them with an almond-scented yogurt sauce made by flavoring low-fat yogurt with a little almond extract.

The guests loved the food, but were especially enthusiastic about the spicy potatoes. They are made with potatoes that are baked until tender either in a microwave or in a traditional oven. Then they are halved, the flesh scooped out and combined with sauteed leeks, crumbled fried bacon, shredded Monterey Jack cheese with peppers and sour cream. The potato halves are mounded with the filling and baked again. The potatoes can be completely readied for the second baking a day ahead so no last-minute work is necessary.

SOUTHWESTERN-STYLE STUFFED BAKED POTATOES

4 medium-large baking potatoes (8 to 10 ounces each), scrubbed but unpeeled

2 tablespoons oil

2 cups chopped leeks or green onions

2 cups shredded Monterey Jack cheese with jalapeno chiles

1/2 cup plus 2 tablespoons sour cream

8 strips bacon, fried or microwaved, drained or patted dry, and crumbled

1 teaspoon salt or to taste

Cook potatoes on HIGH (100% power) in microwave according to manufacturer’s directions until tender when pierced with knife, 10 to 12 minutes. Or, bake potatoes wrapped in foil in conventional oven at 350 degrees about 1 1/4 hours until tender.

Meanwhile heat oil in heavy skillet over medium heat. When hot, add leeks and saute and stir until tender, 3 to 4 minutes. Set aside.

When potatoes are cool enough to handle, halve them lengthwise. Scoop out all but thin layer of flesh from each half. Place flesh in mixing bowl and mash with potato masher or wooden spoon until smooth. Stir in sauteed leeks, cheese, sour cream, bacon and salt. Taste and add more salt if needed.

Mound potato mixture in reserved halves. If not using immediately, cool, then cover and refrigerate up to 1 day. To reheat, warm potatoes in microwave on HIGH (100% power) until hot, 2 to 3 minutes, or bake, uncovered, in conventional oven at 350 degrees until hot, 15 to 20 minutes. Serve potatoes hot. Makes 8 servings.