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POTATO SKINS WITH SAUTEED VEGETABLES AND GREEN VALLEY ORGANICS SOUR CREAM

Recipe Courtesy of the Chefs at JSix Restaurant

This easy appetizer calls for “seasonal vegetables” making it a  perfect go-to crowd pleaser any time of year. Adjust potato amount based on number servings. As written this recipe will serve up to 25 guests.

 

Ingredients:

  • 5 lbs of  red skin fingerling potatoes
  • seasonal vegetables
  • 1 Tbs.  olive oil
  • salt & pepper to taste

Directions:

  1. Blanch Potatoes in salt water until softened; drain and place to the side
  2. Sauté seasonal vegetables in pan with olive oil; add  salt and pepper to taste
  3. Cut potatoes in half and scoop out 80% of insides
  4. Fill potatoes with seasonal vegetables
  5. Place in preheated oven at 350 degrees for 15 minutes
  6. Remove potatoes; let cool for 20 minutes
  7. Dress with Green Valley Organics Lactose Free Sour Cream
  8. Garnish (suggestion: chopped chives, flat leaf parsley, thyme, arugula)

    Stuffed Potato Skins with Sauteed Vegetables and Green Valley Organics Lactose Free Sour Cream