![\"minibakedpotato\"](\"http:\/\/www.theleemsmachine.com\/bean\/wp-content\/uploads\/2013\/08\/minibakedpotato.jpg\")
As I was drawing out my little appetizers, I noticed how alike they all look.\u00a0 At least they look alike in black and white line art.\u00a0 But then, many appetizers share the key characteristic of being finger foods.\u00a0 They are bite sized and usually do not require any type of serving\/dining wear.\u00a0 They are like little pill capsules of food, and this is why (I say) all my pictures look alike.<\/p>\n
On with the recipe:\u00a0 Mini Potato Halves<\/strong>.\u00a0 Ingredients:\u00a0 I like to get the net bag of mini Yukon Gold potatoes, but any mini potato will do.\u00a0 You will also need sour cream, shredded cheese, bacon and chives.<\/p>\n Instructions:\u00a0 1.) empty the little potatoes into a big pot with some water and boil until manage-ably soft.\u00a0 2.)\u00a0 let cool enough to handle.\u00a0 3.)\u00a0 slice in half and spoon out a good portion of the innards (put aside in a bowl);\u00a0 line hollowed halves on a foil lined cookie tray; water your plants with the potato water.\u00a0 4.) add an entire small potato or two to the separated innards, combine with sour cream, shredded cheese, bacon bits, and chives; mash all into paste.\u00a0 5.) spoon or pipe paste into hollowed halves and top with bacon piece.\u00a0 6.) bake at 350 until edges are brown (I estimate 30 min.).<\/p>\n","protected":false},"excerpt":{"rendered":"