RECIPE #4570 - ROASTED STUFFED RED POTATOES, Thursday, December 9, 2010
JOHN CRISP / BELCOURT TAPS & TAPAS
12 Red or New Potatoes (Cut in Halves, Each Halve is a single serving)
1/4 Oil (Vegetable or Oil Blend)
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Granulate
The filling can be made from almost anything you want! Try chicken Salad or a Seafood Salad. Maybe stuff them with a ground meat, or maybe a filling that you have used for another recipe. Great thing about cooking is that you can Improvise and adapt to whatever you have on hand.
Cream Cheese - 1/2 cup
Blue Cheese - 1/2 Cup
Bacon - 6 slices chop
Green Onion – As needed for Garnish
You start out by setting out your Cream Cheese so it can soften. Then you may cut the Potatoes on slice on each end so that they will stand up on their own. Then cut the Potato in half so that both halves will stand up straight. With a small scoop or spoon hollow out the potato halves being careful not to break the bottom. After you have made the 24 halves then you may toss them in Oil, Salt, Pepper, and Garlic. Place them on a baking sheet and cook them in the oven at 325 F for 15 to 20 minutes. Then you can combine all the ingredients for the filling. Once the Potatoes are Roasted and soft you can fill them with the filling and arrange them on a plate or platter. Garnish with Green Onion.
In Spain at a Tapas Bar if you buy a drink then you get Tapas for free. Tapas are small sizes and are meant to be an afternoon snack. Natives to Spain typically eat Tapas around 3 P.M. and enjoy a late dinner around 10 at night. It is a tradition in Spain to meet for drinks in the early afternoon and enjoy tapas or small bite size Hor d'oeurve's. All you need is a Base (a vessel to hold the body), a Body (which is the substantial portion that sits on the base. A dressing (or Sauce for added moisture) and a Garnish for contrasting flavor and texture. Think about what else you can use, and throw a party!