It's almost magical how hearty these 2 inch Potatoes stuffed with Meatloaf can be for an appetizer.
They make really nice game-day nosh. They're pretty enough for a luncheon, party or cocktails. They're easy enough to make any time.The potatoes I used for these multi-colored Meal-in-a-bite beauties were from The Little Potato Company. They were kind enough to send me a bag to try and since I liked them, I decided to tell you about them too.
Potatoes come in so many varieties, but an easy breakdown to remember is:
Baking: starchy, usually bumpy skinned, can be grainy until baked when they turn light and fluffy and also make the best french fries and mashed potatoes.
Boiling: low in starch, waxy and usually smooth skinned. They're great in casseroles, soups and stews because they hold their shape better.
Both: some varieties are actually in the middle and do well with both techniques of cooking.
Potatoes are full of vitamins, contain more potassium than a banana and eaten with the peeling are a great source of fiber. They do not contain any fat - NO FAT, until we add it with our toppings and oils. They do contain carbohydrates, which are essential to our health. I've read that many health experts agree that cutting out all carbohydrates can be very dangerous to your organs and the body will start tearing down muscles in an effort to balance the need.
Even though some people keep potatoes in the refrigerator, it does help turn the starch into sugar which can hide the true potato taste you're hoping to eat.
I made these and my son was still re-heating them and popping them into his mouth for after-school snacks 2 days later. I haven't tried freezing them, yet, but let me know if you try it.
The meatloaf recipe I'm including is adapted from one my mom got when she worked at The Governor's Inn, North Carolina. The chef passed it along years ago and we've been making it ever since. It's simple, fast and makes a great dinner meatloaf or leftover sandwiches, too. I will include it (as made for a loaf pan) after the adapted version.
Recipe: Mini Meatloaf Stuffed Potato Appetizers
15-20 small waxy potatoes (baked til almost done or microwaved for about 2 minutes)
1 lb. ground lean sirloin
1/2 diced onion
1/2 mini-diced green pepper
2 cups tomato sauce (I used homemade)
1 tsp. Tarragon
1 tsp. Dried Basil
1/2 cup cooked potatoes (from the scooping out)
1/4 cup water
Salt/Sea Salt for taste
**optional - 1/2 cup grated cheese for baking**
1) Cut the top from each potato, scoop out the insides and hold for using in the meatloaf. Sprinkle a few grains of salt into the hollowed out potato.
2) Mix all the rest of the ingredients (except the cheese) and spoon a tsp. (or a scoop) into each hollowed out baked potato.
3) Sprinkle grated cheese on top, and a few extra grains of Sea Salt.
4) Place the potatoes in a baking pan and cook in a preheated 325F oven for about 20 mins.
5) Allow to cool for about 5 minutes before serving for finger food.
Governor's Inn Meatloaf (as told to my mom)
2 lbs. Ground Chuck or Sirloin
1 diced onion
1 diced green pepper
1 (16oz) can tomato sauce
pinch of tarragon
pinch of basil
1/2 cups bread crumbs
1/2 cup water
Mix all ingredients in oiled loaf pan or casserole dish. Bake at 325F for 40-60 minutes.
This comes out really moist and makes a great classic meatloaf that slices well for leftover sandwiches. Enjoy!