Fingerling Potato Skins with Goats Milk Feta Cheese
There’s nothing better than a crispy potato skin smothered in cheese, bacon and diced chives and these are the best. You might want to serve them while you watch a game but why wait? Whip up a batch and pop open a bottle of Williamson Cabernet and you won't care the game you are watching is a re-run.
- Gold Fingerling Potatoes · 12
- Olive Oil · 1 tablespoon
- Bacon, cooked and finely chopped · 2 ounces
- Goats Milk Feta Cheese · 8 ounces
- bunch Chives, finely chopped · 1
- Honey · 4 tablespoons
- Herbie's Crusting Mix · 2 tablespoons
- Salt & Pepper ·
Pre-heat oven to 400 degrees.
Heat a medium pan over high heat. Do not add any oil. Once pan is hot add the bacon. Cook until crispy. Remove from the pan and drain on paper towels. Reserve.
Toss the whole potatoes in a bowl with the olive oil, salt, pepper, and 1 tablespoon of Herbie's Crusting Mix. Place on a sheet tray and roast for about 20-25 min. or until the are cooked all the way through.
Pull the cooked potatoes out of the oven and let them cool for a few minutes. Then slice them in half lengthwise. With a small spoon, carefully scoop out the fluffy inside of each potato. It is okay to leave a thin layer of potato on the skins to ensure that they will not fall apart.
Place all the hollow potato halves back on the sheet tray and bake in the oven at 400 for about 5 minutes or until they are crispy and firm enough to hold their shape.
Let them cool for a few minutes, then fill each one with equal amounts of goats milk feta cheese and top with crispy bacon. Again, place them on the sheet tray and back into the oven at 400 degrees for just a few minutes until the cheese begins to melt.
Drizzle the honey and the last tablespoon of Herbie's Crusting Mix on top of each one, garnish with chopped chives and serve immediately.
Chef Tommy's Tips:
- This recipe can be made with any type of cheese. You could use a more mild blend of mozzarella and cheddar.Or go the complete opposite direction and use your favorite blue cheese.