Sky Blue Potatoes
June 2008
Serve these potato poppers at your Fourth of July bash, and everyone will ooh and aah way before the first bottle rocket lights up the sky.
Makes: 12 servings
Prep: 20 mins
Cook: 25 mins
- 24 new red potatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil
- 1 1/2cups sour cream
- 1 cup crumbled blue cheese
- 1/2cup crumbled cooked bacon, plus more for garnish
- 1/3cup chopped flat-leaf parsley, plus more for garnish
- 1/4 red onion, finely chopped
- Preheat the oven to 400 degrees . In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 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 crumbled bacon and parsley.