Makes 24 Hors D’Oeuvres
24 Fingerling Potatoes-boiled in water until tender, drained, cooled
¾ Cup Sour Cream or Greek Yogurt
4 Bacon Slices-cooked, drained, chopped finely
As Needed Canola Oil for Frying
To Taste Salt and Black Pepper
As Needed Chives or Flat Leaf Italian Parsley
• Remove a thin lengthwise slice from each potato to allow it to sit flat. On the opposite side facing up, cut a small lengthwise incision down most of the length of the potato. Using both of your thumbs and forefingers grip each end of the potato and push inward to puff up the center of the potato.
• Heat up a deep fryer to 350°f. Place six potatoes at a time into a basket and lower into the hot oil. Fry until the skin gets slightly crisp and the center of the potato gets golden brown. Drain and season with salt and black pepper.
• Lay out on a serving platter and garnish each potato with a small dallop of the sour cream, finish with a sprinkling of bacon and chives. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
