This is a great easy appetizer which is savory and great! Blue cheese (but if you don’t like blue … use cheddar. I like gorgonzola honestly, crispy bacon a little shallot for some tang, fresh rosemary stuffed in a mini red skinned potato. Great warm or room temperature. Perfect football food. A great make ahead appetizer. Pop in the oven and15 minutes later … enjoy!
- 1First I boil the potatoes. I boil in salted boiling water for 10 minutes until slightly soft but not overdone. Then I cut a small slice over the top of the potato and use a melon baller or small spoon to scoop out the potato. If they are larger potatoes, you can cut them in half. Depends on the size.
- 2In a small saute pan saute the chopped bacon until crisp, remove and drain. Reserve just a 1/2 teaspoon of the drippings, just a small amount to saute the onion in.
- 3Once the onion has cooked a few minutes remove and let cool. Add the onion, bacon, blue cheese, sour cream, salt and pepper, and rosemary.
- 4Use a small spoon to spoon the filling into the potato. I like to bake on a cookie sheet lined with parchment paper or aluminum foil. Bake at 400 for 10 minutes. I don’t really worry about if they roll over during baking. The cheese will not run out. This is a great easy appetizer. Make ahead and reheat before serving.
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