When I came home, I went through the box of potatoes that would do so well for this recipe that called for red potatoes. These left over small potatoes were from the garden, harvested in April, and had lasted through the summer. Deem of my surprise when I found that the potatoes had sprouted and were ready to set in the ground and not in the oven.
|Red Seed Potatoes for Fall Planting|
I had never heard of potatoes being planted in the early fall so I checked it out and the consensus was: plant away as long as the potatoes are free from cuts and blemishes.. I plan to set them out before the week is over and they should be mature in three months or in time for Thanksgiving.
Here is the recipe for Potato Skins:
1 pound of red potatoes or whatever you have on hand, boiled until soft, and cut in half
4 slices of bacon, again whatever you have on hand, fried crisp and crumbled
8 ounces of cream cheese
Chives (optional) for decoration
Scoop out the interior of the potatoes into a medium bowl and arrange the shells on a baking sheet. Mix the scooped out potatoes with cream cheese and bacon. Spoon back into potato shells and bake at 350 degrees F for 15 minutes. Top with chives and serve hot.
Enjoy Labor Day and your potato skins; I will enjoy mine.
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