Monday, October 11, 2021

Stuffed Small Potatoes

 I have been lax, not lazy, but lax the past few months when it comes to preparing and eating good meals.  However, I can't hide from the world any longer, well not from myself at any rate.  

I'm a fairly new widow, and it's been hard for me to take up the spatula and spoon and get out the baking and cooking stuff, cause quite frankly, I don't feel much like creating or making good food.  

One of the things I've been neglecting, has been my blog, and the various blogging events I contribute to.  This is one of them.  Baking Bloggers. We usually make something to a theme, blog about and hopefully enjoy the deliciousness of the dish we made. 

Stuffed Small Potatoes

 

Stuffed Small Potatoes

This month the theme was to Bake with Potatoes.  As Sue said 'Let's whip up some potatoes in a recipe and slide them into an oven.
Potatoes (of all types) can be incorporated into a baked dish or baked first and finished later.
Just at some point potatoes are in the oven." 

So, I played around with a few ideas in my head,  but I wanted to make something really good.  

I love potatoes anyway, and while I'm using fingerling or small potatoes for this recipe, I'm betting you could use just about any small potatoes for this.  I ended up using some small potatoes cause the fingerlings I had in the pantry were gone and none of the stores I could access the other day had any, not one...

And not only did I have to sub out the potatoes, but the shrimp I bought the other day, frozen, mind you, stunk when I opened the bag.  I looked for evidence of them having thawed and then refrozen, but they looked ok. I will be returning them, but in the meantime I had to re-figure the recipe. 

I used a spicy Black Bean Burger that I'd bought recently, and had stashed in the freezer.  I decided to use some of the dill I'd bought as well.

I have to admit that the dill, did not comport itself very well with the black bean patty, but the chives did.   Although I did have to wrestle the chives from this little, actually large woolly creature.  Giant Leopard Moth Caterpillar or it could also be a Black Wooly Bear, I have no idea.  I do know that it managed to eat most of one chive plant and was industrially working on the next big plant.  I relocated it over the fence, and hopefully it will get over the shock and continue to munch away somewhere else, other than my chive plant.  From the size of the caterpillar, I'm not too sure if I want to meet the moth it will become.

Giant Leopard Moth Caterpillar

I had added some chopped dill to the recipe, but it didn't play well with the black bean burger.  I ate them anyway.  

 

Small Potatoes, with center scooped out

And the 'innards' I scooped out, I browned them in a pan and ate them alongside a fried egg. 

Potato centers browning



  

Stuffed Fingerling or Small Potatoes

Stuffed Fingerling or Small Potatoes

Yield: 2-6
Author: Sid's Sea Palm Cooking -
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
These can be consumed as an appetizer, or side dish or even a meal. They're very versatile that way.

Ingredients

  • 6 small potatoes - cooked to fork tender stage - halved and center scooped out
  • 4 oz. cream cheese - room temp
  • 1 black bean burger - thawed and crumbled
  • 2 tsp. chopped chives

Instructions

  1. Cook the potatoes until fork tender, halve them and scoop out the insides, leaving a rim around the potato.  Set the 'innards' aside to use somewhere else.  I used a melon baller, to scoop out the centers.
  2. Crumble up the black bean burger and mix it into the softened cream cheese, adding the chopped chives.  
  3. Fill the potatoes with some of the black bean mixture and place inside a greased dish, one that fits inside the toaster oven. 
  4. Cook at 450 degrees for about 20 minutes, and then brown under the broiler for an additional 5 minutes or so.
  5. Serve hot.

 NOTE:  if needed, cut a thin slice off the bottom of each potato half so that it sits level inside of the baking dish.  Best to do it before scooping out the center.   Trust me, much less messy to do it that way.

Did you make this recipe?
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Baking Bloggers: Potatoes of all Kinds



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