4 slices uncooked bacon
10 “B” size red potatoes (about 2 1/4 in./5.5 cm in diameter), unpeeled
2 tbsp (30 mL) Three Onion Rub, divided
4 oz (125 g) part-skim mozzarella cheese
2 oz (60 g) fresh Parmesan cheese
3 tbsp (45 mL) mayonnaise
3 tbsp (45 mL) sour cream
2 green onions
1.Stack the bacon slices and cut them into 1/4-in. (6-mm) pieces. Cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.
2.Cut potatoes in half crosswise. Carefully scoop out a 1/2-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More.
3.Arrange potato halves, well side up, in Small Ridged Baker; spray with canola oil using Kitchen Spritzer. Sprinkle with 1/2 tbsp (7 mL) of the rub.
4.Cover potatoes with Parchment Paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.
5.Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater. Grate Parmesan with Microplane® Adjustable Fine Grater.
6.Combine cheeses, remaining 1 1/2 tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl.
7.Using Small Scoop, scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.
8.Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions.