Is your mouth watering like mine at the thought of stuffing one of these potatoes nuggets into your mouth? I’ve always wanted to make these little stuffed spuds and finally mustered up some time in the long Thanksgiving weekend to try.
The holidays put me in a cooking/creating mood. While everyone is decorating their house, I’m focused on making new food creations for parties and entertaining.
My good friend Christina (the one I made the Elsa cake with) was coming over with her family which was my excuse to make a new creation! I’m still on the kick of making food that requires all the food the be in house. Since we just wrapped up making a few Thanksgiving sides that required most of these ingredients, it was game on!
I was planning on slow cooking a ham all day too, so I decided to start the potatoes in a slow cooker instead of boiling them but they could be boiled. I proceeded to enjoy my morning coffee, clean the house and workout before completing step 2 four hours later.
After I was done whipping up the insides and re-stuffing the potatoes, I put them in the refrigerator for later to bake before dinner. This dish can even be prepped the night before.
Might I add that after I finished all the prep and cleaning, I met my friend Sara for a bloody mary at a local establishment. And get this…I won $102 play lottery pull tabs! Who would have thought? Maybe my luck is turning around in 2017!
Now here is a visual step-by-step instructions followed by the recipe: