Recipe
January 26, 2009
Stuffed New Potatoes Recipe
Step 1: Preheat oven to 400°F. Place potatoes and salt in a pot and add just enough cool water to cover potatoes, bring to boil over high heat then simmer gently 1-2 more minutes over medium heat. After simmering for 30 seconds, pierce potatoes with tip of sharp knife or skewer until half way through potato and lift it over pot. The potato is ready if it initially sticks to the skewer but then slowly slides off back into pot. Drain and set aside.
Step 2: While potatoes are cooking, mix the cream cheese and yolk with a whisk or wooden spoon until smooth or use a mix master with a paddle attachment. Add bacon, green onion and Parmesan and place mixture in a piping bag if you have one.
Step 3: Cut a small slice off potatoes, if necessary, to make them sit flat and scoop cut the flesh from the top with a “tomato shark” or small melon baller. Pipe or spoon cheese into the potato until some just spills out the top (you can refrigerate or freeze until ready to serve).
Step 4: Place potatoes on baking sheet lined with parchment paper and bake for 5 minutes. Turn oven down to 350°F and bake for another 30-40 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before serving.
Directions
Yield:
Step 1: Preheat oven to 400°F. Place potatoes and salt in a pot and add just enough cool water to cover potatoes, bring to boil over high heat then simmer gently 1-2 more minutes over medium heat. After simmering for 30 seconds, pierce potatoes with tip of sharp knife or skewer until half way through potato and lift it over pot. The potato is ready if it initially sticks to the skewer but then slowly slides off back into pot. Drain and set aside.
Step 2: While potatoes are cooking, mix the cream cheese and yolk with a whisk or wooden spoon until smooth or use a mix master with a paddle attachment. Add bacon, green onion and Parmesan and place mixture in a piping bag if you have one.
Step 3: Cut a small slice off potatoes, if necessary, to make them sit flat and scoop cut the flesh from the top with a “tomato shark” or small melon baller. Pipe or spoon cheese into the potato until some just spills out the top (you can refrigerate or freeze until ready to serve).
Step 4: Place potatoes on baking sheet lined with parchment paper and bake for 5 minutes. Turn oven down to 350°F and bake for another 30-40 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before serving.