Our friends have an annual St. Patrick’s Day party at their home that we so look forward to each year. We write limericks, and bring food, and laugh. A lot.
I like to bring something in the food department that somehow relates to the theme of the party. One year I brought an avocado corn salsa (it’s green!), and I’ve brought a hot reuben dip, and even a Guiness chocolate cheesecake (ah. maze. ing.). This year I stumbled across this little recipe, and it is a real keeper! I made it using mini red potatoes so that they would be bite-sized.
Preheat the oven to 350 degrees F.
Bake the potatoes in preheated oven until tender.
When the potatoes are done, remove them from the oven and let them cool for 10 – 15 minutes.
Slice the potatoes in half and scoop the flesh out into a large bowl. SAVE THE SKINS! I like to scoop just about all the potato out since they’re so tiny. The skins are a bit fragile, so practice with this a bit.
Cream the insides of the potatoes with the sour cream, milk, butter, salt, pepper, 1/2 the cheese and 1/2 the green onions. After it is well-mixed, stir in the bacon by hand.
Gently spoon the mixture into the potato skins. And maybe a little bit into your mouth…
Top each with remaining cheese and green onions, and then bake for another 15 minutes.
Try not to eat them all before you get to where you’re going! (I double-dog dare you!)