It's nice to visit but between all the other things going on in life, work, etc....it just isn't always feasible to spend lots of time online.
I am trying out a new template (thank you to Janel for turning me on to a new idea)and will be focusing on other projects.
I the meantime, let me get in Magazine Monday and send this recipe over to Cream Puff's in Venice.
I made this last week...thought I'd posted it!
Maybe trying to slowly cook my way through Nigella Express has gotten me on this easy-to-toss-together kick. I am a fairly lazy person, if truth be told, but I do love puttering around in the kitchen. That being said…here is another easy side dish that could also fit the role of appetizer. Your choice…I made these as a side.
You’ll need some salt, new potatoes, a few slices of thick-cut bacon, about ½ cup of diced onion and cheese. Also parsley if you want to fancy it up. I did not use the parsley…still looks good though!
Simple ingredients, simple directions.
Step One - Heat your oven to 425 F (215 C ). You may either place a thin layer of salt on a baking tray OR scrub your potatoes and gently and salt them. I did the second thing. Cook them for 30 to 40 minutes.
Allow to cool a bit. I didn’t let them cool enough.... my fingers were burnt holding on to them for step two of the process. My digits are still red tipped and tender…
OK – Step Two. After the potatoes have cooled, slice off the tops and scoop out the middle with a melon baller. Do that instead of what I did which was cutting the potatoes in half. I then scooped out the potato flesh. It would have been so much better if I had not halved them, just sliced the top off. The reason – as I was scooping the potato out I would knick the skin and some ended up falling apart. Harder to stuff.
Set potato flesh aside.
Step Three – Dice the bacon and fry it up, then add diced onions. Toss in the potato pulp which you had set aside. Toss in about a ½ cup of cheese. You could use Brie. Cheddar. Swiss…whatever you fancy. I used Swiss and cheddar.
Step Four – Spoon this ooey gooey bacon-potato mix into the scooped-out potato shells. Bake for 2 or 3 minutes.
Here is what your stuffed mini taters will look like. Now put them in the oven. Simple.
Here is what they look like roughly 3 minutes later.... I'm sad the photo is blurry but you kinda get the idea....
Delicious! A version of these starchy bites are served at the Clarence Hotel in Dublin Ireland . (Owned by U2’s Bono and The Edge)
Served up with grilled chicken and leftover ribs. Coleslaw. Beer or iced tea.
I am sending this over to Cream Puffs in Venice for her Magazine Monday series
Then I’m off to watch a recorded episode of House.
6 comments:
Delicious!!! Perfect bites.
Gorgeous - how can you wrong with spuds, cheese and bacon eh? Loving the new blog look, v. swanky! Did you do this?
Thank you Velva - They are easy to overeat too...just one more...
Jo = Thanks! I wanted a new look and downloaded this template then had hell pkaying with the features. haha...I had to get off line for awhile too and evaluate all this online time :-)
The potatoes are worth doing by the way.
You know what the problem is with those? I'd eat them all myself! So cute!
I love the new look of your blog! I haven't been around to all my blogging buddies either lately and it makes me feel bad too. I love red potatoes and these look fantastic. I agree with one of your other readers, I would literally eat them all.
Creampuff - that is very true because these are very tasty. I love love love potatoes and these just kinda candied them up for me.
Kim - Thank you. I really wanted to do something different both in looks and in the way I am blogging.
I feel bad when I can't go visit everyone and sometimes, I actually drop by but can't comment due to time restrictions or the crappy Internet connection.
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