Stuffed Baby Red Potatoes

Ingredients:
• 24 small red potatoes (about 2-1/2 pounds) 
• 1/4 cup butter, cubed 
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 cup crumbled cooked bacon, divided
• 2/3 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika

Directions
• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
• In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
•Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through. Yield: 2 dozen.

Enjoy!

O’Larry’s Skillet Potatoes

Ingredients:
• 2 pounds potatoes, cut into 1/2-inch cubes
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 teaspoon Caribbean jerk seasoning
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 garlic cloves, minced

Directions
• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until almost tender. Drain.
• In a large skillet, saute the potatoes, onion, red pepper, jerk seasoning and salt in oil until potatoes are golden brown and vegetables are tender. Add garlic; cook 1 minute longer. Yield: 10 servings.

Enjoy!

Calcannon Potatoes

Ingredients:
• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

Directions
• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Enjoy!

Beer-Braised Sausage with Warm Potato Salad

Ingredients:
• 2 tablespoon(s) extra-virgin olive oil
• 1 1/2 pound(s) sweet Italian sausages
• 1 medium yellow onion, halved and thinly sliced
• 12 ounce(s) pale ale beer
• 1 1/2 pound(s) small red potatoes, halved
• Coarse salt
• Ground pepper
• 1 tablespoon(s) red-wine vinegar
• 2 tablespoon(s) fresh parsley, chopped

Directions:
• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Enjoy!