Tuesday, September 27, 2016

Stuffed and Loaded Potato Skins

Last month I made these Over the Top Loaded Potato Bowls, and I just could not keep them off of my mind. 
I wanted to make them again and again, but I resisted. 
Why?
I have no idea, sometimes I'm just silly that way. 

But I had to make something for Tapas this month, and since I wasn't hosting it, I decided to have fun.   My friend Jill hosted Tapas as part of an Open House/Housewarming/Tapas Night.

As is my wont, my mind kept turning over ideas, and the memory of the Potato Bowls kept resurfacing and finally I just gave in and decided to see if I could make them into an appetizer.

Stuffed and Loaded Potato Skins
It worked.  Very nicely, if I might say so. 

I cooked 3 lbs. of small red potatoes, added some cooked chopped bacon and cheese, and well, I think I have another new favorite. 

Recipe:  Stuffed and Loaded Potato Skins

3 lbs. Small Red Potatoes, cooked and halved, insides scooped out.
1 lb. Bacon, cooked crisp and chopped
1/2 lb. Colby Cheese, grated
Salt and Pepper to taste

Cook the potatoes until just done.  Scoop out the insides using a melon baller or spoon, placing them into a bowl. 
Keep a decent rim on the potatoes though. 

Add some chopped Bacon
Then top that with some of the potato you scooped out.
And finally add the cheese.
Continue with all the potatoes


Placing them on Parchment covered rimmed baking sheet. 
Place under the broiler until the cheese is melted and golden brown or not.
Personally I like the cheese a little browned.
Top with some shredded or chopped basil or chives or green onions to serve.  Serve immediately. 

BTW, you are allowed to sample some, cause otherwise how will you know if they're edible.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

5 comments:

  1. They look delicious, I'll take a plate of them please!

    ReplyDelete
    Replies
    1. Next time I make them, I'll send you some.

      Delete
  2. Holy moly these looks sooooo yummy!
    Looking forward to trying this recipe!
    Thanks
    Michelle

    ReplyDelete
    Replies
    1. So easy to make and so much fun to eat.

      Delete
  3. I just love that you used the little red potatoes, these look awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

    ReplyDelete

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.