Here’s a good, if not slightly pedestrian, appetizer. They’re a nice alternative to stuffed potatoes skins. I recommend using Yukon Gold yellow potatoes, due to their thin skin and good flavor.
Of course, you could use any type of cheese for these, and just skip the bacon if you’re vegetarian.
What you’ll need
- 15 – 25 small potatoes, washed and dried
- 2 – 3T olive or whatever oil you have
- Enough coarse kosher salt in which to roll the potatoes
- 0.5 cups sour cream
- About 1 oz crumbled blue cheese
- 2 slices of thick-cut bacon, cooked to crisp, then coarsely chopped
What to do
Begin heating your oven to 375 degrees F.
Cut a little flat spot on the natural bottom of each potato so they stay in place when cooking. Add the oil to a small bowl and roll the potatoes around in it so they’re coated.
Now add the salt to a saucer-sized plate and roll the oiled potatoes in it. Alternatively, you could just add the potatoes to a parchment-paper-lined baking sheet and sprinkle the salt over them. When the potatoes are coated, add them to a parchment-paper-lined baking sheet.
When the oven reaches 375 degrees, bake the potatoes for about 45 minutes, until tender. Meanwhile, mix the sour cream and blue cheese in a small bowl and set aside.
When the potatoes are cooked, let them cool for a few minutes so you can handle them, then cut a cross into the top of each potato. Press inward with your fingers to open the potatoes. They should look kind of like the eggs from the Alien movies.
Using a small spoon, add a dollop of the sour cream/blue cheese mixture to the top of each potato, then add a couple of pieces of bacon.
Serve warm or at room temperature.