Three ingredient upscale potato skins

A potato is inexpensive, tastes great and is packed full of goodness.  A large baking potato has less than 300 calories.  It also has 7 grams of fiber, 7 grams of protein and only 4 grams of sugar.  And did you know a potato provides 48% of your suggested daily Vitamin C, 46% B6, 17% iron and 21% folic acid? If you are interested, it is a 29 glycemic load.

Personally, I love potatoes, and this recipe is my favorite potato appetizer recipe. It is an upscale version of a potato skin. If you want to bump up the flavor, sprinkle with a bit of dill weed.

The ingredients for four appetizer portions are:

2 large baking potatoes
2/3 cup chopped walnuts
1/2 cup gorgonzola cheese

1.  Wash potatoes, slice a little less than 1/4" thickness.
2.  Spray 2 baking sheets with non-stick spray or cover with silpat.
3.  Brush both sides of potato with olive oil and place close together on baking sheets.
4.  Sprinkle each with sea salt and bake 12-13 minutes at 425 degrees.
5.  While potatoes are baking, combine walnuts and cheese in a small bowl.
6.  Remove from oven and flip each slice.
7.  Bake for 10 more minutes.
8.  Remove from oven and sprinkle each slice with walnut and cheese mixture
9.  Return to oven for 3-4 minutes until cheese has melted.

For another great version, substitute shredded cheddar cheese and crumbled bacon, then top with sour cream after the cheese is melted.  Either way, you and your guests will love this appetizer.

Cheddar Cheese Straws

Until moving to North Carolina, the only cheese straws I had ever eaten came from a box.  It left me wondering what all the fuss was about cheese straws.  Fast forward six years and many issues of Southern Living (including the cookbooks).  Now I know! Cheddar goodness with just a hint of spicy ground red pepper; cheese straws are the perfect finger food appetizer.  Serve with a bowl of chili, a cold drink and enjoy before they disappear!

  

CHEDDAR CHEESE STRAWS

16 ounces (4 cups) finely shredded sharp Cheddar cheese (use a block of cheddar, not pre-shredded)

1/2 cup (1 stick) softened butter

2 cups all-purpose flour

1 teaspoon sea salt

1/8 to 1/4 teaspoon ground red pepper (your preference)

Preheat oven to 350 degrees F.

1.  Shred cheese, cover bowl and let stand at room temperature for 1 hour.  

2.  Combine cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until blended.

3.  Combine flour, salt and red pepper; add to cheese mixture with a wooden spoon (or my preference of two clean hands) until dough is no longer crumbly.

4.  Roll dough to about 1/4 inch thickness on an unfloured surface or silicone mat.  

5.  Cut into 1/2 inch by 3 inch straws using a pizza cutter.  

6.  Place 1 inch apart on baking sheets covered in Silpat or prepared with no-stick spray.  

7.  Bake at 350 degrees for about 10 to 12 minutes or until lightly browned.  Cool on wire racks.