Happy 2017 everyone! Here’s wishing you all a healthy and auspicious year blessed with contentment, creativity, and calm.
I haven’t done anything with the blog in months because Gale and I have been going through some changes. We will no longer be sharing the blog, so I will be flying solo from now on. It was a big decision, but we’re both okay with it. However, my daughter, Sunny, will be joining me as my photographer. Yay for me! I am technologically challenged, so having her do the shots and getting it ready for the blog will be a blessing.
My kids always tell me I’m a dinosaur, so any help I can get, I jump on it. Lindsay even gave me a journal for Christmas that’s titled Old School Laptop. Very funny. But, you get the picture.
So, here are my little potatoes. Aren’t they cute? I was making these little bites last summer for patio meals and everyone loved them. I’d make them ahead of time and pop them into the oven when we were ready to eat, so they are perfect for parties or lunch with the ladies. And my three year old grandkids like them because they’re bite-size even for them.
I’ve seen these made elsewhere, but I’ve simplified them a bit. A lot of recipes tell you to bake or boil the potatoes. I always just microwave them, which is really fast, so that’s what this recipe calls for. It works, so why not?
I use the really small red and white potatoes. They’re the size of walnuts. Sometimes grocers call them creamers. I like them because they’re bite-size. If you can’t find these, you can use the larger ones that are the size of golf balls or kiwis. You just have to adjust the recipe by adding more milk, cheese, bacon, and chives. It’s not rocket science, so you could even add some sour cream if you want it creamier. My kids don’t like sour cream…what?...so I make them without it and serve it on the side for those of us who might want a dollop of it.
These would be great for Super Bowl Sunday with a side of wings, so have fun with them!
Makes 12
- 7 red and white potatoes – the size of walnuts
- olive oil to coat the potatoes
- 2 pieces of crispy bacon, chopped
- 5 T whole milk
- 2 T grated cheddar
- 1 T chopped chives
- salt to taste
- 2 T grated parmesan
Prick the potatoes in a couple of places to let the steam out. Coat the potatoes with olive oil. Microwave for 2 minutes. Check for doneness with a toothpick. If they’re not done, shift them around and microwave another minute or so.
While they’re still warm, cut them in half. Use a small melon baller and scoop out the flesh into a bowl, leaving enough of a rim behind to create little boats. Scoop out all the flesh from just one of the potatoes. You will now have 12 halves. If necessary, you can shave a bit off the bottom to keep them from wobbling.
Add the bacon bits, milk, cheddar, and chives to the potato flesh and mash with a fork. Add salt to taste and a bit more milk if it needs to be creamier. You can also add some sour cream if you prefer.
Scoop the mixture back into the potato boats and sprinkle with parmesan. Place them on a baking sheet and warm in the oven or toaster oven at 350 degrees for a few minutes. They can also be placed in the fridge until you’re ready to warm them.
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