I’m a little embarrassed to admit this, but since it’s the truth, I’m just going to spill the beans. I hope you’ll still like me. I’m not the slightest bit interested in football; there I said it! I wouldn’t tell this to just anyone, but since we’ve become friends through our get-togethers here at The Café, I thought you should know.
I told my husband a few days ago that I was going to post an appetizer or two this week since it was Super Bowl week. He looked at me in shock; not believing that I was even aware of the big game coming up this weekend. I tried to look quite indignant and told him that perhaps, just perhaps, I was finally growing up.
What he doesn’t know is that, since I’ve started blogging, I’ve developed “connections”. I find out about all kinds to things that would have swept right passed this little cranium before. I now have fun friends all over the country and the world that keep me up on “what’s happening” like Facebook, Twitter, Instagram and Pinterest, the latest fashions and culinary trends and, the Super Bowl!
So now you know how much I like you. I’m not having a Super Bowl party, I’m not going to a Super Bowl celebration and I’m not watching the game; but I did make these fun, delicious Stuffed Mini Spuds with Butternut Squash and Bacon just for you, well, I guess since I’m being honest, I have to say they are for me too. I served them with our dinner tonight and we loved every bite; mini red potatoes hollowed out, the velvety insides combined with roasted butternut squash, garlicky hummus, salty parmesan, Greek yogurt and fresh basil. A scatter of crumbled applewood bacon finishes them off and a second stint in a hot oven yields a fabulous, healthy appetizer or side dish. Whether you’re a die-hard football fan or a football slacker like me, I think you’ll flip over these yummy mini-spuds.
- 16 medium small red potatoes about the size of a plum
- 1 small butternut squash halved lengthwise and seeds removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 3 tablespoons Greek yogurt
- 2 ounces hummus
- ¼ cup Parmesan cheese
- 2 tablespoons finely chopped fresh basil
- ½-1 teaspoon sea salt to taste
- 2 teaspoons melted butter
- 3 slices applewood bacon chopped small, cooked until crisp and drained*
- fresh basil sprigs for garnish, if desired
Preheat oven to 400˚F. Line two sheet pans with heavy duty foil and spray with cooking spray.
Scrub potatoes and dry with a kitchen towel. Place potatoes and oil in a large bowl and toss with your hands to coat. Add kosher salt and toss again to distribute well. Place potatoes on one of the prepared sheet pans.
Rub butternut squash all over with a bit of oil and place face down on the other sheet pan. Place both pans in the preheated oven and bake for about 30 minutes or until potatoes and squash are fork tender. (Cooking time will vary depending on the size of your potatoes). Remove from oven and allow to cool for about 15 minutes.
When potatoes are cooled enough to touch, cut off top 1/3. Scoop out the tender insides leaving a thin shell. Transfer potato insides to the bowl of an electric mixer.
Scoop out the inside of the butternut squash and add to potatoes along with butter, Greek yogurt, hummus, Parmesan cheese, basil and salt. Taste and add more salt if needed.
Scoop mixture back into potato shells and sprinkle with bacon. At this point potatoes can be refrigerated for up to a day. About 30 minutes before serving drizzle lightly with butter and bake at 325˚F for 20 minutes or until light golden brown. Cool for 5-10 minutes and serve with a garnish of fresh basil if desired.