Stuffed Potatoes

 

It’s 4th of July week (already?!) and everyone is preparing for BBQ’s.  And praying for good weather, considering it’s rained practically every day this month.  Awful!  Well, keeping positive, here’s a post on delicious stuffed potatoes that are just perfect for a summer BBQ – rain or shine. 

I’ve been making these stuffed cuties for a few years now and every time I do people rave about them.  They are delicious and the perfect one or two bite appetizer.  Basically, they are stuffed little red potatoes.  The filling is creamy with a slight sharpness in the background from the blue cheese.  If you don’t love blue cheese, cut back on how much you include.  I usually don’t use the entire 1 cup, I add a little at a time and taste.

When making them, allow for 3-4 halves (2 potatoes) per person, at least.  They will be devoured.

Here’s what you will need to serve approximately 10-12 people…

 

24 new red potatoes, halved lengthwise

2 teaspoons extra-virgin olive oil

1 1/2 cup sour cream

1 cup crumbled blue cheese (I end up using 3/4 cup usually)

1/2 cup crumbled, cooked bacon, plus more for garnish

1/3 cup (heaping) chopped parsley, plus more for garnish

1/4 red onion, finely chopped, plus more for garnish

 

Preheat the oven to 400 degrees. 

Toss the potato halves with olive oil and mix well until each half is coated.  Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes.  The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes.  Allow potatoes to cool.

Gently scoop out the center of each potato half and place in a medium bowl.  Using a small ice cream scoop or melon baller is sometimes helpful for this step.  You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside.  Actually, it’s best if some does remain inside, it will make the potato boats more sturdy.  To the bowl add the sour cream, blue cheese, bacon, parsley and onion.  Stir to mix together. 

Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley. 

This recipe is adapted from the Grucci family.