I want to love you, P.Y.T. pretty young thing …
Oh this appetizer is amazing, you guys. Pretty young things, those cute little red potatoes stacked high at the grocery store just waiting to find their forever home, in your mouth.
We have been guests and hosts to SO many summer parties lately, that my mental list of things I can make seems to get a bit repetitive. You know how it goes, everyone knows of a few dishes you make really well, they love, there for you are assigned that dish every single time. Well folks, I am here to tell you to break those rules. Break free from those chains, baby.
When I think of appetizers I think either one of two things. Light and refreshing, or bar food refurbished. Taking a classic, excessively unhealthy potato skin and turning it into something that is elevated and far better for you. Move over bar appetizers, The Thome Home is coming in hot.
I make this recipe in two stages (if you have time, whip it up as you’d like but my kids keep me from doing anything for more than 10 minutes straight) I cook the bacon a bit prior to the party, in the oven. You can find my recipe to do that HERE. And I whip up the chive sour cream ahead of time as well, so it has about an hour to mingle and fall in love.
- 15-18 small red skin potatoes
- 16oz sour cream
- 3 tablespoons chopped chives
- 1 lb thick cut bacon
- kosher salt
- garlic powder
- extra virgin olive oil
- Cook the bacon first - set it aside to cool. Once cooled, chop.
- Mix together 16oz of sour cream with 2 tablespoons of chopped chives. Add a pinch of pepper + salt + garlic powder. Set aside in the fridge
- For the potatoes .... Preheat the oven to 400*
- Wash and dry all of the potatoes. Lay them onto a baking sheet, drizzle heavily with olive oil. Sprinkle a generous amount of salt, pinch of pepper + garlic powder. Roll them around to get them well coated.
- Bake at 400* for 30-35 minutes, or until they are fork tender and crispy on the outside.
- Take them out, let them cool until they are warm to the touch.
- Next is assembly 🙂
- Simply slice a small section in the middle of each potato, scoop out a teaspoon of the inside.
- Add a pinch (literally) of butter to the warm center to melt.
- Fill with a dollop of your chive sour cream top with the chopped bacon
- Garnish with any extra chopped chives you have 🙂
- P.S. I made this portion for a gathering of 6 adults and 4 kids. Double if you need more
You guys are going to LOVE these!
My mouth is watering just thinking of these!