Who Doesn't Love a Potato?

Well my Mother finally got to see my blog. She has been trying for 3 days, but you know how it is with dial up. I don't really think she liked any of the recipes that I posted so far. She does not drink alcohol and I don't think she had ever even heard of a panna cotta. I really think she would like the hoppin john, but I doubt she would ever make it like my recipe. This is a recipe for her. One she can make to serve on January 7, during the college football National Championship game. I'm predicting Alabama 27 to Texas 21, but hey I'm no psychic. Mom let me know how you like the recipe.


Mini Stuffed Potatoes with Green Chile Sauce


For the Potatoes: 2 pounds of small potatoes, about 10-15
1 cup of sour cream
1 cup of White American cheese, shredded
3 slices of bacon, cooked crisp and crumbled
Olive oil
salt and pepper, to taste

Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise. Place in a roasting pan and toss with olive oil and season with salt and pepper. Cook until potatoes are tender about 25 - 30 minutes. Let potatoes cool until you are able to handle. Then scoop out the centers with a spoon. It makes it easier to to scoop out the centers if you outline the area you will scoop out with a knife. Then combine the centers of the potatoes, sour cream, cheese, and the cooked bacon. Mix with a spoon breaking up any large pieces of potato. Then spoon the mixture into the potato shells. Place the stuffed potatoes in a baking dish and bake in a 350 degree oven until they are warm and the and the cheese is gooey. Then top with a small slice of tomato and drizzle with the green chile sauce.

Green Chile Sauce

1 Pablano Chile
1 Anahiem Chile
1 tbs cider vinegar
1 clove garlic, peeled
1/4 cup canola oil
olive oil, for roasting chiles
salt and pepper

Drizzle whole chiles with olive oil and season with salt and pepper. Place in a 350 degree oven. Roast until chiles are charred on all sides for about 20 minutes. Turn chiles halfway through cooking. Then place in a bowl and cover with plastic wrap and let cool. Then remove the charred skin, stem, and seed the chiles. Place the chiles, vinegar, garlic, and canola oil in a blender run until smooth. Taste and season with salt and pepper.