Badger Common’Tater March 2017 Issue
Bacon Blue Cheese Potato Skins with Bourbon Creme
Ali Carter
Column and photos by Ali Carter, Vice President, WPGA Auxiliary
It is the beautiful month of March! Not only does this mean that we are closer to spring, but it also means that we celebrate Saint Patrick’s Day. And because of this, I was certain that I was going to share a recipe worthy of Saint Patty’s Day with all of you—maybe an Irish potato stew or perhaps my (green) kale mashed potatoes?
However, I couldn’t get these potato skins out of my head.
And although these little appetizers cannot be associated with the March holiday in any way, I believe that they are so good that I simply couldn’t wait one more month to share them with you!
This recipe developed one afternoon while I was puttering in the kitchen using up items that we had on hand and became our dinner that evening. Serve them with a salad and some bread and they are quite a filling meal.
My little family (very honest taste testers and tough critics) took their first bites and announced to me that they were delicious! They insisted that I write down the recipe right away. And so, I am pleased to present them to you.
And if you want to get creative and use an Irish whiskey in place of the bourbon, I think that this could then fairly be called a Saint Patrick’s Day recipe.
There are a number of steps to this recipe, but I promise you that each one is simple and many of them can be done in advance if you plan to make these as an appetizer for a gathering. Enjoy.
