Let me just say it right here, with the internet as my witness, “I have a serious addiction to potatoes”. There, my secret is out.
It’s sad, but I am unable to consume a reasonable amount of potatoes when they are placed in close proximity.
Whether they are mashed, made into gratin, scalloped, french fried, baked, latkes, chips and even tater tots, (I could go on and on), I have a propensity to over-indulge in this tuberous root vegetable.
Even when called a tuberous root vegetable, it still doesn’t turn me off. I think I’m a potato ho.
I rank potatoes right up there with butter and mayonnaise. Spuds and I go way back.
What I don’t appreciate is the “unspoken potato rule”. Yes, there is one.
The rule is, “we always wait for the main course meal to enjoy this perfect food”.
WHY?
We wait for the mashed to have with the roast. We wait for the french fries to have with the burgers. We wait for the baked to have with the steak. Are you seeing the pattern here?
It’s all wrong.
I want to start my meal with the potato. I love instant gratification.
This is why these Blue Sky Potato appetizers are the perfect way to get your next party started.
As an aside, let’s talk about the name, Blue Sky Potatoes, for a minute. I have no idea why they are called by this name. The recipe originates from a family who choreographs pyrotechnic shows. Maybe these were served before the show, under the blue sky? I have absolutely no idea.
Anyhow, these are the perfect addition to any upcoming food event. I’m sure there are other’s like me who feel the potato has been pushed too far back into the meal. This will change everything for you.
Join me in making these. You’ll love these bite-sized treats.
Here’s what you need to reach potato nirvana: New red potatoes, extra-virgin olive oil, sour cream, crumbled blue cheese, crumbled-cooked bacon, flat-leaf parsley and red onion.
First, cut 24 new red potatoes in half, lengthwise. In a large bowl toss the halved potatoes with 2 teaspoons extra-virgin olive oil, completely coating them.
After tossing the potatoes in oil, place them cut side down on a baking sheet.
Place in a 400 degree oven for 25 minutes until the skins are crisp. Let cool.
After the potatoes cool, scoop out the center of each potato half and place it in a bowl. Notice how these potatoes are not perfectly scooped. DO NOT GO CRAZY making them perfect. It makes no difference. Leaving a little of potato will help keep the integrity of the skin.
If you do rip any of the skins, the potato becomes an instant snack. (Make sure you rip a few.)
After scooping out all the potato centers in to a bowl, (see it in the middle there), add 1-1/2 cups sour cream, 1 cup crumbled blue cheese, 1/2 cup crumbled cooked bacon, 1/3 cup flat-leaf parsley and 1/4 cup red onion to the potato innards and mix well.
Fill each potato skin with the sour cream mixture and top with more bacon, onion and parsley.
Do you see the little bits of bacon on there? Yeah, it’s good. Little bites of heaven. Perfect aren’t they?
They are ideal for a picnic too!
You can make these up early and serve them cold or at room temperature. Either way, they will disappear fast.
Blue Sky Potatoes
adapted from the Gruccis Family
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1-1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 cup red onion, finely chopped, plus more for garnish
Preheat the oven to 400 degrees. In a large bowl, toss the potatoes with olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 25 minutes; let cool.
Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more bacon, onion and parsley. Serve immediately or chill and serve later.
