Super Bowl Snack Idea number two

This one is a fancy take on chips and dip.  I’ve seen little stuffed potatoes served before, and when I found some yummy garlic and herb goat cheese, it all just clicked.  This is one where you could easily prep everything in advance, then just do the final frying and stuffing right before serving.  Enjoy!

Garlic and Herb Goat Cheese Stuffed Potato Bites

• 8 small Yukon Gold potatoes, cleaned but with skins on
• 8 oz garlic and herb goat cheese
• 4 oz sour cream
• 4 tablespoons milk
• roasted red peppers, sliced for garnish
• oil for frying (I used grapeseed)

Boil potatoes in salted water until tender, about 10-15 minutes.  Drain and let cool.  If you won’t be serving them right away, you could store them in the fridge like this for a day or so.  Meanwhile, in a food processor combine the goat cheese, sour cream, and milk.  Blend.  Add salt and pepper to taste, then scoop into a Ziploc type bag.  This will also keep for a couple days in the fridge if you want to prep ahead of the game.  When the potatoes are cool, slice in half, then trim a little off the ends so they will stand up.  Using a melon baller, spoon, or even a measuring spoon depending on it’s shape, scoop out a chunk of the potato, creating a space for the goat cheese mixture.  Feel free to snack on the potato scoopings like I did.    Heat a large skillet, then add some oil, and turn to coat the bottom of the pan.  Add the potatoes face down and cook until golden brown, about 3 minutes.  Snip a corner off the storage bag, and squeeze out some of the goat cheese mixture into the potato.  Top with a sliver of roasted red pepper.  Eat and enjoy!