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
xo
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.
If you are interested in trying Saucy Mama, enter my giveaway for a chance to win!
Here are the rules of the entry:
Pin this post
Share this post on Twitter
Share this post on Google+
Share this post on Facebook
Don't forget to leave a comment telling me you have done each and of course provide your user so that I may follow you back!
I will an announce a winner at the end of the competition.
All applicants must be located in the U.S.
If you can't wait to try Saucy Mama, you can always visit the
Saucy Mama Online Store and use the coupon code:
COL25
Good luck everyone & Enjoy!!