COOL MINI STUFF RECIPES

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MINI POTATO SKINS RECIPE | SOUTHERN LIVING



Mini Potato Skins Recipe | Southern Living image

This party-perfect appetizer will be gone before the last guest even arrives. At a dinner party or holiday gathering, the main dish and a few incredible sides are really the stars of the show. But we can't imagine a supper club or Christmas dinner without something to snack on as guests arrive, pour cocktails, and catch up before the meal is served. This five-ingredient recipe makes a bite-sized appetizer that every guest will rave about, and it has a high yield for your biggest crowds. But appetizers aren't just for dinner occasions—For an at-home or away tailgate, you can't beat an easy and portable snack like Mini Potato Skins. Our Test Kitchen professionals said these Mini Potato Skins pair well with beer, so cheers!A tip from the Test Kitchen: Place the sour cream in a piping bag for a nice neat dollop. If you don't have a piping bag, simply cut off one corner of a ziplock plastic bag. These appetizers were made to travel. To take them to a party, prepare the recipe through Step 3 and place potato skins in a container. Complete Step 4 before serving.

Provided by Mary Claire Britton

Categories     Appetizers

Total Time 1 hours 45 minutes

Yield Serves 20

Number Of Ingredients 6

1-1 1/2 pounds Baby Dutch Yellow potatoes (about 20 [2-inch] potatoes)
1 tablespoon olive oil
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly. Place potatoes in a large bowl, and drizzle with olive oil; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, 17 to 20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.
  • Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1/8-inch-thick shell. Reserve potato flesh for another use (such as mashed potatoes).
  • Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.
  • Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450°F until cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.

GREEN STUFF (LIME JELLO, CREAM CHEESE, PINEAPPLE, COOL ...



Green Stuff (Lime Jello, Cream Cheese, Pineapple, Cool ... image

This recipe has been in our family forever. It can be made in many different variations. Cottage cheese instead of or in addition to cream cheese. Crushed pears or mandarin oranges in place of pineapple. The amount of ingredients seem to not matter much because I often forget how much jello or cream cheese, etc to use but it always tastes great. The only word of caution is NEVER use fresh pineapple in jello because it will not gel.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 6

1 cup hot water
1 cup ice cube (optional)
1 (5 ounce) package Jello gelatin
1 (8 ounce) container Cool Whip
1 (10 ounce) can crushed pineapple, drained
1 (8 ounce) cream cheese, softened

Steps:

  • Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
  • Mix cream cheese and pineapple in large bowl.
  • Add jello.
  • Beat until blended.
  • Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
  • Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
  • Enjoy!

Nutrition Facts : Calories 276, FatContent 16.9, SaturatedFatContent 11.7, CholesterolContent 31.2, SodiumContent 182, CarbohydrateContent 29.3, FiberContent 0.3, SugarContent 27.8, ProteinContent 3.6

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