Party Panache, Loaded Bourbon Bleu Cheese Stuffed Potato Skins

the Painted Apron

6 years ago

“Hey mom, I know you’re driving home on Sunday,

do you have any suggestions for game food?

I could go ahead and get the stuff…”

hmmm….

OH!

Those potato skins I put on my this month’s Bucket list!!

Perfect Super Bowl food!

and I sent him the link

When I rolled in about 2pm, these babies were prepped and ready!

HHjr is so organized in the kitchen, plus he always cleans up as he goes

Being a single Dad of 2 very active little boys

he has learned to always be prepared, and there is never any time to waste

Right before kickoff, he put the sauce filled skins into the oven to bake

The skins were then garnished with bacon and green onions and a squirt of sour cream

Have you seen the sour cream in a squirt bottle, so handy!

He actually used a small ziplock with the corner cut out and tub sour cream,

If you warm it just a little, it will squirt easily

Since I wasn’t there when HHjr prepped these, here is how he cut the potato

He cut a “plank” out of the center so the potato halves would be more shallow

the center plank can be boiled with the scooped out potato from skins to make mashed potatoes,

or cut into strips or cubes, and fried or roasted

Note: the alcohol in the bourbon cooks off when you make the sauce, but you can substitute Bourbon Whiskey Extract. Instead of the 1/2 cup bourbon, use 1/2 cup water flavored with the extract. It is available at Walmart and Amazon here

This recipe is adapted from Three Olives Branch

The recipe on the February Paint Bucket list is actually her Smokey Chicken Enchilada Skins, but he found this one when he went to her website and knowing my love for bacon and bleu cheese he decided to make this instead

These disappeared very quickly!!

Loaded Bourbon Bleu Cheese Stuffed Potato Skins

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword bourbon potato skins, Kentucky Derby, party appetizer, potato skins, stuffed potatoes

Prep Time 25

Cook Time 20

Ingredients

8 small Idaho baking potatoes washed
4-6 slices bacon cooked
3-4 green onion tops chopped
1/2 cup sour cream

Bourbon Bleu Cheese Sauce

1 T butter
1 T flour
1/4 cup diced red onion
1/2 cup bourbon
1 cup heavy cream
3/4 cup crumbled bleu cheese
salt & pepper

Instructions

Bleu Cheese Sauce

Melt butter in skillet or sauce pan. Add onion and cook until soft, 4-5 minutes.
Add flour and stir into mixture until combined.
Add bourbon and cook 3 minutes.
Add cream and cheese and season with salt and pepper. Cook and stir until sauce has thickened. This can take a few minutes. The sauce should be thick enough not to leak out or be runny. Once sauce has thickened, you can add a dash more bourbon if you want a more pronounced bourbon flavor.

Potatoes

Slice the potato into 1/3s lengthwise, with the middle 1/3 being not as thick as the bottom and top parts. You are creating shallow shells. Reserve the middle potato planks and use for french fries or boil for mashed potatoes.
Using a melon baller, carefully scoop out insides of potato skin, leaving some potato inside shell. Doing this before cooking makes it easier to keep shells in tact. Reserve scooped potato for another use.
Brush potato skins all over with olive oil and sprinkle with kosher salt. Place on a foil line baking sheet skin side up and cook at 450 for 15 minutes, potatoes should be soft but not too soft. Let cool.
Fill potatoes with sauce. Can be covered and refrigerated at this point.
Bake at 350 for 15-20 minutes. Time will depend on size of potatoes. When they look done and golden remove from oven and garnish with bacon pieces, green onions and a drizzle of sour cream.

Notes

the alcohol in the bourbon cooks off when you make the sauce, but you can substitute with Bourbon Whiskey Extract. Instead of 1he 1/2 cup bourbon, use 1/2 cup water flavored with the extract.