Recipe of the Week

Recipe of the Week
Stuffed Mini Red Potatoes

2 lbs baby red (B size) potatoes, washed and pierced with fork
¼ cup butter
¼ cup milk
½ tsp salt
⅛ tsp pepper
1-2 Tbsp prepared horseradish, to taste
2 Tbsp fresh parsley, chopped
¼ cup Cheddar cheese, shredded

Preheat oven to 350°F. Put potatoes on oven rack. Bake for 30 to 40 minutes or until fork tender. Remove potatoes from oven. Let rest about 5 minutes. Cut potatoes in half (being careful not to tear skins). Scoop insides into a bowl and set skin shells aside. Add butter, milk, salt, pepper, horseradish and parsley to potatoes in bowl. Beat with electric mixer on medium speed for 2 to 3 minutes, scraping bowl often, until light and fluffy. Refill shells with potato mixture. Sprinkle with cheese. Put on cookie sheet. Grill for 10 minutes or until cheese is melted. Serves 4.

Recommended wine: In the Dark is a big red wine with hints of cherry, plum, and white pepper. It is made from three different grapes, two of which are grown in Mahaska County.

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