Just experimenting with a few appetizer ideas for New Year’s Eve and came up with this one. And Seriously, how can you go wrong with carbs, bacon, gravy and cheese?!
For the potatoes
2 pounds Baby Red Potatoes
1 package cheese curds (you will not use the whole package)
1 cup gravy (recipe below)
4-5 tablespoons bacon bits (recipe for how I make bacon can be found here: http://cupofsugarpinchofsalt.com/2015/03/01/how-to-cook-bacon-my-way/)
2 tablespoons minced chives or parsley
For the gravy
2 tablespoons butter
2 tablespoons flour
2 cups beef broth
1/2 tablespoons cider vinegar
1/2 tablespoons ketchup
1/4 teaspoons Worcestershire sauce
1/4 teaspoons salt
1/2 teaspoons pepper
Place potatoes in a large pot with enough water to cover them by 2-3 inches. Bring to a boil; reduce heat and simmer 18-20 minutes or until just tender. Drain; set potatoes aside to cool.
Prepare gravy by combining butter and flour in a medium saucepan. Heat over medium heat for 1-2 minutes, stirring constantly. Add broth, cider vinegar, ketchup, Worcestershire sauce, salt and pepper. Bring to a boil and cook until thickened, stirring often.
Preheat oven to 350F.
Once potatoes are cool enough to handle, cut the top off of each one and place on a rimmed baking sheet. Using a melon baller, scoop out some of the potato. Stuff each potato with cheese curds. You may need to break curds to fit. Carefully pour 1-2 teaspoon of gravy into each potato. The gravy should fill in the empty spaces. Bake for 10-15 minutes or until cheese is melted and lightly browned. Top each potato with bacon bits and minced chives or parsley.