Tuesday, November 10, 2009

Holiday Hints - Stuffed New Potatoes

Perfect to pair with the meat of your choice for Sunday dinner or a holiday meal.

1 1/2 lb. small red potatoes (about 20)
1 c dairy sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 teaspoons minced chives
1/2 cup shredded cheddar cheese or grated parmesan cheese
Minced parsley

Cook whole unpeeled potatoes in boiling water till fork tender but not mushy. Place in cold water to stop cooking; cut each cooked potato in half.
With a melon baller or small spoon, scoop out centers, leaving a 1/4" shell of pulp in skins. Use centers for soups or salads. In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives.
Spoon sour cream mixture evenly into centers of cooked potatoes. Sprinkle tops with cheese. Arrange on a baking sheet. May be refrigerated at this point for up to 24 hours and completed later.
If refrigerating, cover with plastic wrap.

When ready to serve, preheat broiler. Place stuffed potatoes under broiler until cheese melts. Arrange broiled appetizers on a platter or serving plate. Garnish with parsley.
Makes about 40 appetizers.

Autumn Placemat
Ordinary placemat, edged with plaid fabric and felt leaves glue on

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