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Pickled Pepperoncini Potato Topping
- 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.
Serves 4
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