Bacon Cheddar Potato Skin Poppers
℅ My Life as a Mrs
28 ounce bag of mini potatoes (I opted for the mini yukons) - roughly 25
1/2 pound thick cut bacon (about 6 slices), cut into 1 inch squares
6-8 ounces freshly grated cheddar cheese
2-3 teaspoons course salt
Chopped chives, for garnish
Directions
Place bacon squares on a paper towel-lined (microwave safe) plate. Cover with another paper towel and microwave on high for 5 1/2 minutes. Then microwave in additional 30 second increments until bacon is nice and crispy! Set aside until ready to use.
Preheat oven to 425° F. Place potatoes on a baking sheet and bake until fork tender, about 20-30 minutes depending on the size of the potatoes (start checking them at 20 minutes). Allow them to cool to touch then gently slice them in half lengthwise. Using a 1/4 teaspoon measuring spoon, scoop out a little "pocket" for your fillings.
Turn oven up to broil setting. Place halved and hulled potatoes back on the baking sheet skin side up (scooped side down). Spray with baking spray, sprinkle with coarse salt, and broil for 2-3 minutes (until beginning to golden and crisp). Remove from oven and flip the potatoes (side with the little pocket should now be facing up). Spray them with cooking spray, sprinkle again with coarse salt, and broil for an additional 2-3 minutes (should be beginning to golden).
Remove from oven and carefully add a 1/2 teaspoon or so of shredded cheese and top with a square of bacon. Place back under broiler for just another minute to allow the cheese to melt.
Sparkling White Cosmo
℅ Hungry Couple
2 oz. Vodka
1 oz. White cranberry juice
1/2 oz. St. Germaine elderflower liqueur
1/2 oz. Lime juice
1/2 oz. Simple syrup
2 oz. Sparkling wine or champagne
Directions
Combine the vodka, cranberry juice, elderflower liqueur, lime juice and simple syrup in a cocktail shaker. Fill with ice and shake well. Pour into a chilled flute glass and top with the sparkling wine. Garnish with maraschino cherries, if desired.
Spicy Buffalo Cauliflower BItes
℅ Skinny Taste
- 1 cup water
- 1 cup all purpose flour
- 2 tsp garlic powder
- 22 oz (6 1/2 cups) cauliflower florets
- 3/4 cup Franks Hot Sauce
- 1 tbsp melted unsalted butter
Directions
Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
Combine the water, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.
Combine the water, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.
