Kathryn, from Glen Innes...
Incy Wincy Teeny Weeny Stuffed Potatoes
I've uncovered the key to being thought of as a good cook - crowd pleasers! You can be pretty confident about serving chocolate cake, brownie, sausage rolls (most things with pastry actually), chicken wings and similarly if you combine potato, bacon and cheese, you'll be onto a winner!
I first made these for a friends baby shower - I tried to make all the food 'baby' versions of things, and came up with the idea of baby stuffed potatoes. I've always liked the big version and found it to be pretty popular, so I made it small and discovered the perfect finger food!
Since then, these potatoes have been requested every time I go to a 'do' and it doesn't matter how many I make, they are always ALL gone...it is safe to say they have gained somewhat of a reputation.
Its not the flashest, most inspirational recipe in the world, but I go back to the original statement of what makes people think you're a great cook; the old crowd pleaser - and these are a crowd pleaser for sure!
Ingredients
- 20 small potatoes (not necessarily baby potatoes, just pick the smallest of what ever is on offer)
- 200gms lite cottage cheese (or full fat if you prefer)
- 200gms lite cream cheese (again - full fat if you want)
- 2 spring onions
- 5 rashers streaky bacon
- 200gms cheese, grated (any variety - edam if you're going low fat)
- salt and freshly ground pepper
Directions
- Preheat oven to 180C
- Cook the potatoes in the microwave. You'll probably need to do a couple of batches and they will take anywhere from 10-20 minutes depending on how powerful your microwave is.
- Once cool enough to handle, cut in half and scoop out the inside, into a large bowl, leaving as little potato in the skin as possible.
- Cut spring onion and bacon into very fine pieces (try to keep the size of these ingredients in proportion to the potato. ie as small as is possible)
- Render the bacon in a hot pan until nice and crispy.
- Add to the bowl of potato, with the spring onion, cream cheese, cottage cheese and half of the grated cheese.
- Mix until nice and creamy and potato has no lumps. Season with salt and pepper and taste. Adjust seasoning as necessary.
- Fill the potato skins with the mixture and place on a baking tray.
- Scatter remaining cheese over the top of the potatoes, to cover evenly.
- Place in preheated oven for 10-15 minutes, or until cheese has browned on top of potatoes. Serve.
- These can be made the day before as they reheat nicely.
| Amount | Cooking Time | Prep Time |
|---|---|---|
| 40 incy wincy teeny weeny stuffed potatoes | 10-15 minutes | 30 minutes |
Comments
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Karin Egan
Yum! i will be expecting these on Sunday!