Are you in search of a new appetizer for your next bash? These Bacon and Blue Cheese Stuffed Potatoes combine three well-loved ingredients to make an outstanding two bite starter. This post is sponsored by the Idaho Potato Commission. See below for details.
You’ve heard of Idaho® Potatoes, right? But did you know you can actually taste the difference between Idaho® Potatoes and those grown elsewhere? And that the former taste SO much better? I didn’t realize this till a couple years ago and now I seek out potatoes with the Grown in Idaho seal. The climate and volcanic soil in Idaho provide the ideal growing conditions for perfect potatoes. Trust me on that.
At my house we typically serve potatoes as a side dish—whether baked or fried, in a salad or cheesy gratin, they’re always gobbled up. But what about using potatoes to whip up an amazing appetizer? There are the ubiquitous loaded potato skins recipes, but my hubby adores these bacon and blue cheese stuffed potatoes even more. My dear friend, Shelli, has served these to us on more than one occasion and Bill always sidles up to the serving plate to get another and another. Just think of this combination: a shell of a perfectly cooked, waxy potato filled with crisp, salty pieces of bacon then topped with creamy, flavorful blue cheese dressing. Two bites of sheer deliciousness.
So Easy, So Irresistible
New potatoes. Check. Bacon. Check. And for the blue cheese salad dressing, you can create my easy homemade version listed below or take a shortcut and use your favorite bottled brand. Either way you’ll have a most scrumptious appetizer! These mini spuds can be put together ahead of time and parked in the fridge. You can even make the components the day before and hollow out the potatoes and fill the next day at your leisure. I’ve garnished with a small piece of flat leaf parsley and bacon, but embellishing these gems is totally up to you. Shelli shared her trick for making these potato cups. If you have a grapefruit spoon, which is pointed with serrated sides, it’s a wonderful tool for this task. So next time you have to make an appetizer for a gathering, consider one featuring potatoes. Remember to keep your eyes peeled for the Grown in Idaho seal like I do. And scroll down for my recipe and the links to more delicious inspiration.
More Potato Starters Featuring Idaho® Potatoes:
- 10 Potato Toppings by Sunday Supper Movement
- Baby Duchess Potato Bites by Cosmopolitan Cornbread
- Bacon and Blue Cheese Stuffed Potatoes by That Skinny Chick Can Bake
- Broccoli Cheddar Stuffed Potato Skins by Alida’s Kitchen
- Cheesy Bacon Potato Patties with Avocado Cream by I’m Not the Nanny
- Cheesy Taco Potato Bites by Flavor Mosaic
- Fully Loaded Baked Potato Skins by Serena Bakes Simply From Scratch
- Honey Sriracha Fries with Crème Fraiche by Whole Food | Real Families
- Indian Spiced Potato Pastry Shells by Soni’s Food
- Loaded Baked Potato Stuffed Mushrooms by Amee’s Savory Dish
- Loaded Baked Potato Dip by Life Tastes Good
- Mini Potato Crab Cakes by Magnolia Days
- Potato and Chorizo Bites by Family Foodie
- Purple Potato Puffs by Bobbi’s Kozy Kitchen
- Smoky Paprika Potato Kebabs with Bacon and Blue Cheese Dip by Food Done Light
- Smoky Potato Pie Cups by Cindy’s Recipes and Writings
- Spanish Potato Skewers with Paprika Dipping Sauce by Rhubarb and Honey
- Spiralized Shoestring Garlic Truffle Fries with Aioli by The Wimpy Vegetarian
- Two-Bite Potato Salad Cups by Shockingly Delicious
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
- Window Pane Potato Chips by Grumpy’s Honeybunch
- Small Idaho® Potatoes, new or halved fingerlings, cooked in salted water till just tender and cooled (about 15 minutes)
- Bacon, one slice for 6-8 potatoes, cooked till crisp and crumbled
- 1 cup sour cream
- ⅔ cup mayonnaise (Duke's or Hellman's recommended)
- 2 tablespoons champagne vinegar
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup blue cheese, crumbled
- Make salad dressing by whisking together all ingredients except blue cheese. Mix in blue cheese and check for seasoning. Add more salt and pepper if needed.
- Prep potatoes by cutting a very small slice off of bottoms of each so they stand upright. Then slice off the tops.Using a paring knife or grapefruit spoon, hollow out a cavity in each potato without cutting through the sides.
- Fill the cavity with bacon crumbles, then top with a small dollop of blue cheese dressing. Garnish with a small piece of bacon and parsley if desired.
This recipe for blue cheese dressing will make much more than you need. Serve the leftovers with a wedge salad or use as a crudite dip.
Find more inspiration on the Potato Pinterest board.
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Disclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.