This versatile appetizer recipe pairs with a variety of Liberty Vineyards wines.

Ingredients

  • 1-1/2 pounds baby red potatoes
  • 6 slices bacon
  • 1/2 tablespoon olive oil
  • 2 tablespoons butter2 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

Steps

  • 1
    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.
  • 2
    While the potatoes are baking, cook the bacon in a skillet until crispy. Drain, cool, and chop into small pieces.
  • 3
    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.
  • 4
    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.

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