Sunday, November 14, 2010

Potato Bites

I loved this! Potatoes are one of my favorite foods, so I will be making this again, and again!

I couldn't find "bite sized" red potatoes, so I used 5 medium-large. They took about 45-55 minutes to cook, instead of the 30 minute the small ones take. It's a little tricky to get the meat out of the potatoes without breaking the skin, but I managed to get 4 out of the 5. Next time I think I'll use half and half, since we always have that on hand. Also I see no need to slice off the end of one of the potatoes until after they are cooked. I am not sure what the reasoning is to cook them upright, instead of lying on it's side.

Potato Bites
by My Baking Addiction

15 small red skin potatoes (I used 5 medium-large)
2 tablespoons olive oil
Kosher Salt (I used regular table salt)

For the Filling:
1/4 cup sour cream
3 tablespoons heavy whipping cream
2 tablespoons of unsalted butter; softened
½ teaspoon of kosher salt
3 slices of bacon; cooked until crisp and chopped
½ cup of sharp cheddar cheese
4 chives finely chopped

sour cream
Finely chopped chives (I added mine to the filling)

Preheat oven to 350 degrees Fahrenheit. Slice off a thin portion from the bottoms of the potatoes so they can sit upright without falling over. Add potatoes to a gallon size bag and pour in your olive oil. Seal and coat all of the potatoes with the olive oil. Remove potatoes from bag and place the potatoes upright on a foil-lined sheet pan; sprinkle with salt. Bake the potatoes in the oven for 30 minutes or until tender.

When the potatoes have cooled enough to be handled, carefully scoop out most of the potato into a bowl. A serrated spoon works well for this process. Take care to leave enough potato in the skin so the shells stay together. Mash the scooped potato lightly with fork, or run through a potato ricer. Add the sour cream, heavy cream, butter, and salt and combine until smooth. Fold in chopped bacon and cheese into the potato mixture. Evenly spoon or pipe the filling into the hollowed potatoes and return to the 350 degree oven for 10-12 minutes.

Garnish with sour cream and finely chopped chives.

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