Rapini Potato Skins With Feta
- 2 baking potatoes
- 4 slices bacon
- 3 Tbs. olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 bunch broccoli rabe
- 1/2 cup chicken stock
- 1/4 ts. red pepper flakes
- 3 oz. feta cheese
- Preheat oven to 450.
- Wash potatoes and microwave 3 minutes on each side. Cut in quarters and let cool.
- Saute bacon until crisp; drain and dice.
- Saute shallot and garlic in olive oil slowly until soft. Wash broccoli rabe; cut and discard thick stems. Slice bunch across in 1" pieces. Add broccoli rabe, chicken stock and red pepper to pot and saute covered 15 minutes.
- Scoop potato off skins and mix with bacon, half of feta and salt and pepper.
- Brush skins top and bottom with olive oil; salt and pepper.
- Divide potato mixture over skins, top each with heaping tablespoon broccoli rabe and sprinkle with remaining feta cheese.
- Bake on baking sheet 15 minutes, until skins are crunchy, greens are slightly crisped and feta is golden brown.
- Serve hot.
baking potatoes, bacon, olive oil, shallots, garlic, broccoli rabe, chicken stock, red pepper, feta cheese
Taken from www.epicurious.com/recipes/member/views/rapini-potato-skins-with-feta-50165562 (may not work)