· 24 Small baby red potatoes, approx. 2 ½ lbs
· 1/4 c. Butter or butter alternative, melted
· 1 c. Smoked cheddar, shredded and divided
· ½ c. Cooked bacon, chopped and divided
· ½ c. Artichoke hearts, chopped
· 2/3 c. Sour cream or coconut yogurt
· 1 tsp. Kosher salt
· 1/8 tsp. white pepper, ground
· 2 Tbsp. Sliced chives
Wash potatoes and place in a large stock pot of salted water and bring to a simmer until potatoes are easily pierced with a fork, 15-20 minutes. Drain potatoes and allow to cool to room temperature.
Once cool enough to handle, cut the top off each potato and place in a large bowl. Slice the bottom of the potato flat if needed to level. Using a melon baller or tomato corer, scoop out the insides of each potato, leaving a thin layer of potato at the bottom to create a cup-like structure to contain the filling.
Add potato pulp to the bowl with tops and mash together with melted butter, ½ c. shredded cheese, ¼ c. bacon, artichoke hearts, and sour cream. Mix salt and white pepper together to eliminate pepper lumps and add to the potato mix, being careful not to overmix as the potato will become gluey.
Using a pastry bag, pipe in potato filling. If you don’t have a pastry bag, use a small spoon to fill the potatoes, distributing the total amount of filling among all potatoes.
Garnish each potato with a pinch of remaining cheese and bacon.
Serve immediately or chill overnight.
Arrange on a serving platter and sprinkle chives over them all and enjoy!
If you want to serve the potatoes hot, bake on a greased cookie sheet at 400*F for 12-15 mins, until the internal temp reaches 165*F. Remove from oven and once arranged on a serving plate, garnish by sprinkling chives over them all and enjoy!
Grow well, eat well, be well!