Tater Apps
Posted
Sun, 05/04/08
This is a lovely appetizer from Tillamook Cheese:
Stuffed Baby Potatoes
Long Name: Grilled Baby Potatoes Stuffed with Sharp Cheddar & Pancetta
8 baby or fingerling potatoes (each measuring about 1-1/2" across)
In a medium saucepan place potatoes in four cups of water, add salt and bring to boil over high heat. Reduce heat to medium and simmer for ten to fifteen minutes or until potatoes are tender. Do not overcook or let skin of potatoes crack. Drain and set aside until lukewarm. While potatoes are cooking, sauté pancetta in olive oil over medium high heat until crisp. Remove with a slotted spoon and drain on paper towel. Remove all but two teaspoons of fat from pan, add garlic and sauté over medium heat until softened, being careful not to brown garlic. Stir in rosemary and continue to cook about two minutes. Remove from heat; set aside.
Preheat BBQ grill to medium. Cut potatoes in half, gently scoop out centers and place in small bowl. Add two tablespoons milk and mash with fork; add more milk if needed to make a creamy consistency. Stir in pancetta, garlic, rosemary, cheese, and season to taste with salt and black pepper. Stuff cheese mixture evenly into skins. Place stuffed potatoes on small-holed BBQ grill rack and cook on grill for approximately eight minutes or until the skins are crisp and the filling is warm. Sprinkle with chives and serve.
I microwaved the potatoes and used regular bacon instead. I also substituted liquid Coffee Mate (original flavor) for the milk, mild cheddar cheese for sharp, and grilled the potatoes in the oven rather than fire up the grill. Fresh chives are growing outside my back door, so they did nicely.
Actually, the idea of cutting the potatoes in half lengthwise would also work well with my original twice-baked dish using large white or Idaho baking potatoes, sans the bacon.
Tags: Appetizers;
Food Photos; Potatoes
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