Twice Baked Little Potatoes
Today is the most anticipated day in the Canadian Football League…Grey Cup Sunday. This year the big game is in Vancouver where it’s nice and warm. I bet everyone is really happy that it wasn’t Calgary’s turn to host because it’s -26°C outside. That sort of temperature makes me want to be a burrito all day, cooped up on the couch with my afghan and snuggling with my two best furry friends. Dachshunds make the best little heaters!
Even though my team did not make it to the Grey Cup I’ll be watching the game and cheering on no one in particular…only because I love the game itself. For our family, watching a CFL game (or any sport) at home includes tasty snacks usually involving bacon. When I ended up with 3 pounds of these tiny potatoes from Little Potato Company on my doorstep I knew I’d be making some sort of an appetizer with them. This is not a complicated recipe but it is quick and quite delicious.
Begin by boiling as many potatoes as you think you will need in salted water for fifteen minutes. Slice them in half and carefully hollow them out with a strawberry corer or the handle end of a spoon.
Reserve the removed potato in a separate bowl and add 3 tablespoons of cream cheese, salt and pepper, 1/3 cup shredded Gruyere, very finely diced bacon, and chives. Mash all together.
Stuff the potato cups with the mashed mixture and bake in a 375°F oven for about 10 minutes. If the tops haven’t browned turn on the broiler and broil for a couple of minutes, keeping an eye on them to make sure they don’t burn. I found these cute garlic chive shoots at our nearby grocery store and I couldn’t help but think they would be a perfect garnish.
Enjoy and Cheer loudly for your team today!