Here's another fun one if you want to try a new recipe for the holiday season (I probably will be posting recipes all month...bear with me). I tried to find this online (I got it from Better Homes & Garden's Appetizer magazine), but couldn't find it on their website. I had my in-laws over tonight and tried a few recipes. I think I'll make this one again. Thanks to my mother in law for all her help; turned out my recipes were more putzy than I thought they'd be and if she hadn't helped not sure how late we would have had to eat! Anyway, here it is!
Shrimp- and Bacon-Stuffed Baby Potatoes (let's shorten it up and call 'em Shrimp Potatoes):
14 tiny new potatoes
2 tbsp dijon-style mustard*
1 tbsp olive oil
2 tsp Old Bay seasoning
7 - 8 oz peeled cooked shrimp
1/2 an 8 oz package of cream cheese, softened**
1 cup shredded Gouda cheese (4 oz)***
5 slices bacon, cooked and crumbled
1/4 c snipped fresh chives (optional)
Cut potatoes in half lengthwise. Using a melon baller or small spoon, scoop out potato pulp, leaving a 1/4 inch shell. Cuta thin slice from bottom to keep potatoes upright. Place cut-side up in a baking dish.
In a bowl, combine mustard, oil, and 1 tsp of Old Bay seasoning. Brush the hollowed-out portions of potatoes with mustard mixture. Bake 30 minutes at 425 or until tender. Remove from oven.
Filling: combine shrimp, cream cheese, Gouda cheese, bacon, and 1 tsp Old Bay seasoning. Spoon filling into cooked potatoes.
Bake for 12 to 15 minutes longer or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives.
*I used less than this; maybe 1 tbsp
** Realizing as I'm typing this, I used the whole package
***I am NOT a Gouda fan, so I substituted white sharp cheddar.