Use this as an accompaniment with anything off the grill or cut into squares;
it makes a quick appetizer. This will remind you of those delicious filled
baked potato skins!
| 1 large Boboli Bread | 1 egg, beaten |
| 2 medium sweet onions, sliced | 1 tsp. dried dill weed or 1 Tbs. fresh |
| 2 Tbs. butter | 6 slices bacon cooked crisp and crumbled |
| 1 clove garlic, minced | 1 tsp. poppy seeds |
| 3/4 cup sour cream | freshly ground pepper |
| 1 cup shredded cheddar cheese | Garnish: Sliced scallions |
Sauté onions and garlic in butter until tender but not brown. Drain and set aside. Combine in bowl sour cream, cheese, egg and dill weed. Brush bread with a little melted butter or olive oil. Spread on sour cream mixture. Put on onions, making sure you've drained excess butter. Sprinkle on bacon pieces and poppy seeds and grind some fresh pepper on top. If you’d like some heat, add pepper flakes. Place on baking sheet in a warm 350F. oven for 15 - 20 minutes. Sprinkle with scallions. Cut into wedges and serve warm.