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Picture Brussels sprouts… but Brussels sprouts smothered in buffalo sauce and blue cheese dressing, encased in a crispy crunchy potato skin, and topped with more melted cheese. Ok so maybe don’t picture Brussels sprouts… picture the perfect appetizer!
First, bake the potatoes. Preheat oven to 375 F. Pierce each potato several times with a fork and place on a foil-lined baking sheet. The foil will make clean-up from the next step easier! Bake until the potatoes no longer feel hard when squeezed (with an oven mitt on!). When done, they should give slightly. This took 50-55 minutes for my small potatoes.
If you like, you can bake the potatoes ahead of time and put them in the fridge, whole, before proceeding. I found that they were easier to scoop out this way. However, you will need to bake the skins a little longer once the insides are scooped out to crisp them up.
While the potatoes bake, make the lightened-up blue cheese dressing. In a medium-sized bowl, mash together crumbled blue cheese and Greek yogurt with the back of a fork. (This can also be done in a food processor.) Once no large chunks of blue cheese remain, add remaining dressing ingredients and stir until well combined. Keep covered in the fridge until ready to use.
Remove potatoes from oven. Preheat oven to 450 F.
On a cutting board, cut potatoes in half lengthwise. Scoop out the middles (you can save the extra potato for mashed potatoes, etc.), leaving a thin layer of potato on the inside of each skin. Return skins to the lined baking sheet (hollowed out side up), brush with olive oil and sprinkle with salt and pepper.
Bake skins at 450 F for 10-15 minutes, until golden brown and crisp (10 minutes if the potatoes were hot when you put them in, more like 15 minutes if they have just come out of the fridge).
While the skins are getting nice and crisp, make the Buffalo Brussels sprouts. Heat olive oil over medium-high heat. Add diced onion and saute until starting to soften, about 2-3 minutes. Add hot sauce and Brussels sprouts and stir to coat. Saute until Brussels sprouts are tender, which happens quickly, about 2-3 more minutes. Remove from heat.
Remove golden potato skins from oven. Spoon several tablespoons of the Brussels sprout mixture into each one and top with a sprinkle of cheddar cheese. Return to oven for 5 more minutes, until cheese is melted.
Finally, remove the pan from the oven. Top each skin with small pieces of carrot and celery. Serve with blue cheese dressing alongside, or go ahead and place a dollop on each skin.
Dressing adapted from the Skinny Taste.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!