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Spring is almost here, time to get back in gear! Someone brought some stuffed baby red potatoes to a beer tasting last month, and I knew what my next appetizer dish for pinball league was going to be right then and there.
I couldn't find any baby reds, so I just used regular red potatoes.
Boil taters for 20-30 minutes until soft.
Cut each on in half, scoop out the middle leaving a 1/4" of tater meat around the shell.
Mash scooped out tater meat with butter, heavy cream, blue cheese, fresh cooked bacon bits, diced scallion, salt, pepper and a dash of garlic powder. Your measurements may vary, I eyeballed every thing. I tried to go for a someone thicker filler but still have some creaminess to the taste.
Fill cooled tater shells with filling, and top with some cheese. I used smoked cheddar.
Smoke them for 30 minutes with hickory, or your wood of choice at high heat. I wish I could have smoked them longer to firm the skin up a bit, but they were fine as is.
I forgot to bring sour cream to dip them in which would have been the icing on the tater.
I couldn't find any baby reds, so I just used regular red potatoes.
Boil taters for 20-30 minutes until soft.
Cut each on in half, scoop out the middle leaving a 1/4" of tater meat around the shell.
Mash scooped out tater meat with butter, heavy cream, blue cheese, fresh cooked bacon bits, diced scallion, salt, pepper and a dash of garlic powder. Your measurements may vary, I eyeballed every thing. I tried to go for a someone thicker filler but still have some creaminess to the taste.
Fill cooled tater shells with filling, and top with some cheese. I used smoked cheddar.
Smoke them for 30 minutes with hickory, or your wood of choice at high heat. I wish I could have smoked them longer to firm the skin up a bit, but they were fine as is.
I forgot to bring sour cream to dip them in which would have been the icing on the tater.
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