12 small round red potatoes (about 1 pound)
1 1/2 tsp olive oil
3/4 cup minced onion
1/4 cup or 2-3 slices uncooked, diced turkey bacon (I used real bacon)
1/8 tsp freshly ground pepper
3 garlic cloves, minced
1/2 cup (2 oz) grated fresh parmesan cheese
1 tsp rubbed sage (I didn’t have this)
Cook potatoes in boiling water 15 minutes or until tender; drain.
Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; saute 5 minutes or until tender.Preheat broiler.
Cut potatoes in half; carefully scoop out pulp, leaving a quarter-inch shell (this was hard). Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about one tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet and broil 3 to 4 inches from heat 3 minutes or until lightly browned.