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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed New Potatoes Recipe

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This recipe for Stuffed New Potatoes is from Cy-Woods Wildcats Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 small new, same-sized red or white potatoes
1/4 cup crème frâiche or sour cream
1/4 lb. bacon, cooked crisp and crumbled
1/4 cup crumbled bleu cheese or shredded cheddar
2 tablespoons chopped chives
Directions:
Directions:
Tip: Don't substitute small potatoes for new in the recipe or any of its' variations.

Bring enough salted water to cover the potatoes to boil in a medium size saucepan. Place potatoes in the boiling water and reduce temperature to low. Cover and cook until tender, about 15 minutes. Do not overcook. Remove the potatoes and cool.

Just before serving, cut each potato in half and carefully scoop out a portion of the center with a small spoon or melon baller. (You can take a very thin slice of potato off the bottom so that it will sit flat.)

Place a small dollop of crème frâiche or sour cream in the center. Top with a pinch of cheese, bacon and chives. Makes 24 appetizers.

Stuffing Options: Crème Frâiche topped with 1/4 teaspoon black caviar (about 1 1/2 ounces total) and a chive garnish.

Stuffing Options: Combine 1/2 cup smoked salmon, 1/4 cup sour cream, 2 tablespoons minced red onion, 1 teaspoon capers, drained, and 1/2 teaspoon prepared horseradish.
Personal Notes:
Personal Notes:
Stuffed New Potatoes are baked potato look-alikes, but are best served at room temperature. A perfect cold appetizer recipe or picnic food idea.

 

 

 

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