Featured in the September 2012 issue of Southern Living Magazine Nested Potato Skins are always a favorite appetizer to serve at parties and events. However, I wanted to develop a more updated and elegant version to serve at a luncheon, brunch or tea.
Roasted Red Potatoes (425* for 30 minutes) Dice them up into 1/2 inch squares, toss them with salt, pepper, olive oil, a little lemon juice and chopped rosemary. (These were fabulous, cook directly on sheet pan - no foil lining the pan because they stuck and didn't get crispy)
Cheese & Bacon Rounds Delicious. I also just make them without cheese and bacon but do the thick sliced potatoes that I spray with pam and place on pan (no overlapping) and season with salt and pepper. Bake 20 minutes and turn over and another 20 minutes.
Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes (Or fresh – if you don’t have any leftovers!) a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers. The potato puffs are baked …