What’s the best part of fall? Besides pumpkins (check out my Roasted Pumpkin Soup recipe), sweaters and raking up leaves…it’s FOOTBALL! I love all things football. Wearing my vintage Bears jersey, camaraderie, big screen TVs, tailgating, family, bloody marys and most importantly THE FOOD. I mean I like the actual game too but all the fun, tasty food you get to make for Sunday Funday is a great perk.
I was inspired to make these Mini Double Stuffed Potatoes when I received a bag of organic French Fingerling potatoes (courtesy of Goodness Greeness). These organic potatoes come from the great Northwest of the U.S. from Ladybug, which supports small and medium-sized family farms. These are seriously the cuteness little things I’ve ever seen and are the perfect one-bite appetizers for football games and other celebrations that require mini potatoes.
I would consider this to be a fairly easy recipe but it does require a few extra steps and a softer touch since the potatoes are so tiny. Trust me, when you’re friends and family see these things they will gush! And about 5 minutes later, all the mini double stuffed potatoes will be gone!
There’s no real science to this recipe. First you bake the fingerling potatoes. I spray them with non-stick cooking spray and season aggressively with salt and pepper.
Once the potatoes are cooked through, let the potatoes cool. Why? So you can actually handle them. Next you want to cut the potatoes lengthwise and use a demitasse (espresso spoon) to scoop out the inside. You will need a very small spoon or else you will destroy your little potatoes.
Another note. Football food is not always a healthy choice but that doesn’t mean you can’t change it up. For the filling of the potatoes I chose to use NO butter. Yep, that’s correct no butter and it’s no biggie. I added LOWFAT sour cream, chives and Tillamook Cheddar. I mean call me crazy but the potatoes are from Oregon/Washington so why shouldn’t the cheese also be from Oregon?
The cute little dollop on top of the potatoes? Also lowfat sour cream. Here’s the biggest shocker of all…I only used one slice of thick-cut bacon. Yes I’m not kidding…one slice for around 20 mini double stuffed potato halves.
Now you can go to a Football party and bring a healthier option and no one will know. However, if you choose to use non-fat cheese everyone will know. That stuff just doesn’t melt. It tastes weird. Skip the butter and use full-fat cheese. There’s no replacement.
Bring these mini double stuffed potatoes to your next gathering and you will be have more instagram tags than you could ever handle.
- 2# fingerling potatoes
- 1 thick slice bacon cut into ¼" pieces
- ½ cup lowfat sour cream + 2 tbsp
- 2 oz Tillamook cheddar, grated
- 2 tbsp chives, finely sliced
- non-stick cooking spray
- Preheat the oven to 375°F
- Line a baking sheet with aluminium foil and spray with non-stick cooking spray
- Place the potatoes on the baking sheet and spray directly with non-stick cooking spray
- Season the potatoes aggresively with salt and pepper
- Bake the potatoes for 20-25 minutes, or until cooked through
- While the potatoes are baking, preheat a small sauté pan over medium heat
- Add bacon and sauté until golden brown and crispy
- Drain bacon on a paper towel-lined plate
- Once the potatoes are cooked through take them out of the oven and let them cool
- Once cool, slice the potatoes in half lengthwise
- Scoop out the center of the potatoes while maintaing a small border around the skin of potato
- Place the potato skins back in the oven for 10-15 minutes or until crispy
- Combine the scooped out potato, 1 tbsp chives, sour cream and ½ of the cheddar cheese. Season with salt and pepper
- Scoop the potato mixture back into the potato skins (about 2 tsp)
- Sprinkle with remaining cheddar cheese and put back in the oven for 10 minutes until the cheese is melted and bubbly
- Finish with bacon crumbles, chives and about ½ tsp of sour cream