The Little Potato Company is an amazing local company here in Edmonton, Alberta started by a father and daughter team in 1996 when they planted, weeded and harvested their one acre plot themselves – pretty impressive right?! Since then the company has grown but they have stayed true to their core values (family, going above and beyond, and being honest just to name a few) and to supporting their local community (they donate over 25000 pounds of potatoes a year to local food banks!!). I personally believe in supporting local growers and producers, but what I can really get behind is a company that feels the same way about supporting their community!! So needless to say I was really excited when I got the opportunity to receive a sample of their products and experiment in the kitchen with their little creamer potatoes.
I have to say I had a great time experimenting with these potatoes… Roasted potatoes, stews, soups, smashed I’ve pretty much covered it all. But I’m excited to share my favorite recipe so far my Triple Bs… a potato appetizer perfect for holiday entertaining!
When hosting guests over the holiday season I find there is always the challenge of having something substantial to serve guests, but is still one-bite so guests won’t make a mess while eating. Of course this is especially important when there are a few cocktails being served! Cheese plates are great, and this girl loves them, but having something hot to serve guests at a cocktail party is a must in my books! Putting on my chef apron I wanted to use to these tasty little potatoes with a holiday favorite of brussels sprouts to do a play on chips and dip for a hot appetizer. Why waste time with chips breaking in the dip when you could combine the two into a yummy bite size appetizer topped with a little bit of bacon for some extra holiday cheer.
Simple, but still can look elegant for your most fanciest of relatives…
The first B: Boomer
To start I halved the potatoes, placing them onto a cookie sheet and brushing the skin with a little bit of olive oil.
The second B: Brussels
After coarsely chopping the brussels sprouts, I sautéed them in oil and garlic, then seasoned with salt, pepper, chili flakes, and lemon juice.
The third B: Bacon
After hollowing out the potatoes, and stuffing them with the brussels sprouts mixture, I cooked strips of bacon to top off my treats.
The three Bs together are a complete triple threat appetizer that will leave your guests begging for more!
- 16 Little Potato Company Baby Boomer, halved
- 2 cups of brussels sprouts, chopped
- 1 cup cream cheese
- ¼ plain yogurt, 2% or higher
- ¼ cup parmesan, shredded
- 4 slices of bacon
- 1 tsp chili flakes
- 2 cloves of garlic, minced
- salt and pepper
- juice of ⅓ lemon
- olive oil
- Preheat oven to 400F
- Halve potatoes, place on baking sheet, and brush skin with olive oil. Roast in oven for 20 mins.
- In the meantime, heat oil in frying pan, add garlic, cook brussels sprouts until soft about 5 mins. Remove from heat, add in chili, lemon juice and season with salt and pepper.
- Remove potatoes from oven, allow to cool and then hollow out potatoes setting the skins aside. Add Preheat oven to 375F
- In a mixing bowl add yogurt, cream cheese, and parmesan. Mix well. Add in brussels sprouts and potato mixture.
- Spoon mixture into potato shells, place in small muffin sheet or on baking sheet. Bake for 20 mins.
- In the meantime, slice bacon into strips and fry. Set aside.
- Once potato shells are done, set on platter and top with strip of bacon. Serve.
While it is best to prepare and serve right away for stress free entertaining you can prepare these ahead of time, simply chill in the fridge for 1-2 hours max before baking. When you are ready to serve remove from the fridge, allow to reach room temperature, and follow the remaining steps.
Whether you have been naughty or nice this year, I hope these tasty little bites find their way on to your holiday entertaining menu!
Happy Holidays Everyone!