I recently received the following email from my fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy.
Thanx Cath!!!
and Thanx June!!!
Joe - My friend June recently made these for our bowling league (yes, bowling league - stop giggling). They were served as an appetizer (at room temp). They were sooo tasty! I asked her if I could give you the recipe, because it was yummy & different and I thought you'd like it. So, here it is.
Talk to you soon.
Sister
24 new red potatoes,(the little baby red ones) halved lengthwise
2 tsp extra virgin olive oil
1 1/2 cups sour cream
1/2 cup cooked and crumbled bacon, plus extra
1/2 cup blue cheese (crumbled)
1/3 cup parsley, chopped
1/4 cup red onion, finely chopped
Toss potatoes in olive oil and place on a cookie sheet cut side down at 400F for 25
minutes. When potatoes are tender, scoop out center of each potato half and smash in a bowl. Add all the other ingredient and scoop back into potato shells. Top it with more bacon.
Tip:
Since the potato halves are so small, use a melon baller to hollow out the center. It's much easier than using a spoon. Also, be sure that your cheese is room temperature. It'll mix much more easily.
Vary your potato toppings as much as you like! Try substituting other toppings to your sour cream mixture such as different kinds of cheese, garlic, chives, or even chopped steamed broccoli florets.
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