Friday, May 15, 2015

Mini Stuffed Potatoes

12 - 15 baby red-skinned potatoes, washed, skins on
2 tbsp. olive oil
2 cups sour cream
5 tbsp. finely sliced scallions or chives, divided use
2 - 3 strips crisply cooked bacon, crumbled or finely chopped
to taste: ground black pepper 

      Heat oven to 400ºF (205ºC).  Cut potatoes in half crosswise.  Mix with oil in bowl.  Place, cut side down, on a baking sheet.  Bake potatoes until just tender, about 25 minutes, cool completely.  In a medium bowl, combine sour cream, 4 tbsp. scallion or chives, and bacon.  Add pepper.  Cut a thin slice off rounded end of potatoes, so they will sit upright.  Turn potatoes over and, using melon baller or small spoon, scoop out some of center of each potato (reserve for later use in potato pancakes or gnocchi).  Fill with 1 tbsp. sour cream mixture, garnish with remaining scallion or chives.  Serve immediately or cover; chill until needed. 

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