This is the perfect appetizer. It might look a bit rich, but it tastes just right. Most rich appetizers will overwhelm you; forcing the eater to stop eating because of all the richness. But this dish does what an appetizer should do—it encourages everyone’s appetite!
One of our friends at Food Network has this to say about this recipe:
“I made these potato bites and took them to a party on Dec. 4th. The whole tray was gone in less than 2 minutes. There were people there of all ages so this is great for many people. I did use microwave bacon as I already had it on hand!”
Everyone loves it! I saw my niece and nephews sneaking a few pieces off the tray at the food table when they thought no one was looking. And my uncles wouldn’t even leave the tray alone until all pieces were gone! This is one of those dishes that transcends all age.
Ingredients
1 1/2 pounds baby potatoes
Kosher salt
1/4 cup Wesson canola oil
2 tablespoons chopped rosemary leaves
Freshly ground black pepper
8 strips Kirkland bacon
1 cup Daisy sour cream
1 tablespoon Gulden’s spicy brown mustard
2 tablespoons chopped chives, divided
Instructions:
Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
Preheat the oven to 400 degrees F.
Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.
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Quick Tip: You can use the light versions of the ingredients such as lite sour cream if you’re watching your weight.
Thanks again to Food Network for this amazing recipe.
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