Here on the East Coast of the USA summer party season is about to kick off. Consequently, I’m collecting and creating all types of fun finger food recipes to pass around to my guests. We opened our barbecue season up a bit early with a mid-April celebration. These Mini-Stuffed Baked Potato Skewers arrived at that party. To much fanfare, I might add. There was not one left at the end of the evening.
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In general, when looking for an appetizer idea, I ask myself two questions: First, what can I miniaturize? Secondly, what do I have on hand? This time both answers came in one leftover bag of baby potatoes. Also, I had shredded cheddar cheese and bacon in the freezer. Bonus.
Wooden or Metal Skewers?
I used metal skewers for these Mini-Stuffed Baked Potato Skewers. I like the ones that have a flat shape as opposed to round. Food tends not to slide around on them. Consequently, they are easier to work with. Also, you can use wooden skewers. However, make sure you soak them in water first for at least 30 minutes to prevent them from catching on fire.
To serve with these Mini-Stuffed Baked Potato Skewers, I chopped up some fresh chives and added them to sour cream. I did add a bit of seasoning using kosher salt and freshly ground black pepper. To serve, spoon dollops of the chive sour cream on top before serving. Alternatively, serve it on the side. If you have a bottle of creamy Ranch dressing hanging around, substitute it for the sour cream chive dip.
In addition, you will have some waste leftover from scooping out the potatoes. You can toss it, compost it or do what I do. I save it to throw it into a potato salad. Also, you can toss it into your next green salad.
Mini-Stuffed Baked Potato Skewers
Ingredients
- 2+1/2 lbs mini yellow potatoes
- 6 strips bacon
- 1+1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 3 tablespoons chopped fresh chives
- Salt and pepper
Instructions
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Place the potatoes in salted water and boil until tender but not mushy. Drain and let cool.
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In the meantime, cook the bacon on a frying pan until crispy. Pat off the excess grease and chop into small pieces.
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Use a paring knife to cut out an oval shape in the tops of the potatoes and gently scoop out the middles. Discard the waste or save it to throw into a potato salad.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Skewer the potatoes and place them on the prepared baking sheet.
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Fill each potato hollow with cheese and sprinkle the bacon on top. Place in the oven and bake for 8-10 minutes or until the cheese has melted.
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In a small bowl, mix the sour cream and chives together. Season with salt and pepper.
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Transfer the Mini-Stuffed Baked Potato Kababs to a serving plate. Top each with a dollop of the chive sour cream or serve it on the side.
Like these Mini-Stuffed Baked Potato Skewers? Also, try some of these other appetizers perfect for your summer barbecue:
