Pickled Pepperoncini Potato Topping

Serves 4


8 small pickled pepperoncini

1 cup sour cream

2 scallions, snipped into small pieces

4 slices crisp bacon, crumbled

2 ounces crumbled blue cheese

4 hot baked potatoes


Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix sour cream, scallions, chopped pepperoncini, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.

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