12 fingerling or small new potatoes
2 tablespoons olive or vegetable oil, divided
Salt and ground black pepper to taste
¼ cup heavy cream
1 tablespoon Cabot Salted Butter
4 ounces Cabot Horseradish Cheddar, grated (about 1 cup)
4 tablespoons chopped cooked bacon
2 tablespoons Cabot Sour Cream
2 tablespoons chopped fresh chives
PREHEAT oven to 350°F. On baking sheet with sides, toss potatoes with 1 tablespoon of oil and season with salt and pepper. Roast until tender when pierced with skewer or paring knife. Remove from oven and let cool completely.
SPLIT potatoes lengthwise. With small spoon, scoop out most of flesh, leaving sturdy shell; set shells aside.
MASH potato flesh in a saucepan thoroughly with a fork; mix in cream and butter. Stir over medium heat until hot, then stir in cheddar and bacon. (If not serving immediately, refrigerate shells and filling separately.)
REHEAT oven to 350°F. Toss potato shells with remaining 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet and bake for about 10 minutes or until golden.
FILL shells with potato-cheddar mixture with a pastry bag or spoon. Return to oven until heated through. Garnish tops with sour cream and chives.
Recipe courtesy of Chef Greggory Hill.
Oh, yummmmmm!!! Perfect for the New Year's Eve party we're planning. Will be the perfect addition to the repetoire of hors d'oeuvres!! Thanks.....and happy holidays from Florida to all at Cabot!