Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, firstname.lastname@example.org
2861 US Route 20, Sheridan, NY 14135
Loaded Red Potato Appetizers
This versatile appetizer recipe pairs with a variety of Liberty Vineyards wines.
- 1-1/2 pounds baby red potatoes
6 slices bacon
1/2 tablespoon olive oil
2 tablespoons butter
2 cups extra-sharp cheddar cheese, shredded
8 ounce container crème fraiche (sour cream may be substituted)
2-3 tablespoons fresh chives (chopped)
Salt and pepper to taste
- Preheat oven to 400° F. Prick the potato skins all over with a fork. Pour the olive oil on a baking pan and add the potatoes. Brush the oil on the potatoes until evenly coated. Bake the potatoes approximately 30 to 40 minutes until the skins are crisp and a knife pierces the potatoes easily. Allow the potatoes to cool slightly.
While the potatoes are baking, cook the bacon in a skillet until crispy. Drain, cool, and chop into small pieces.
Turn the oven to broil. Slice each cooked potato in half lengthwise and use a small spoon (a grapefruit spoon works great) to scoop out the inside. Keep a small rim around the potato to provide structure. Reserve the potato removed for another use.
Place the potato halves back on the baking pan, skin side up. Brush with melted butter and place under the broiler for a few minutes until the shells are crisp. Remove from oven, flip potatoes over, brush with butter and then fill with cheddar cheese, topping each with a pinch of chopped bacon. Return to oven and broil an additional 2 to 4 minutes, until the cheese is melted. Remove from oven, top each potato with a bit of crème fraiche and a few of the chopped chives. Serve immediately.