Originally from New Orleans, LA, Hurricane Katrina blew us up to East Tennessee in 2005.
Simply put, I just love to cook. Expirimenting and creating is the therapy that relaxes me.
Learning from so many other talented bloggers challenges me to cook outside of "my comfort zone". It also challenges my family, especially my children, the Homegirlz. They now know there's more to life than chicken nuggets and French fries.
Ever have one of those evenings when you get home from work and no one tells you hello or asks how your day was? You're greeted with, "Mom, I'm starvin', there's nothin' to eat 'round here. When's dinnah gonna be ready?" This is my house almost every evening the last few weeks. Since soccer practice is in full swing and the first scrimmages only weeks away, my girls are craving lots of carbs.
I make a mad dash into the kitchen and panic about what sides to serve that they will eat. They are both real picky; my my oldest as you know, is a real piece of work as far as sixteen year olds go.
In a frenzy I came up with these potatoes. Oh, I'm sure there are many versions of these around, they are smiliar to a loaded baked potato, only Cajun style.
Make these and your family or friends are sure to throw a parade in your honor.
Fill a stockpot a little more than halfway with water and add in three healthy tablespoons of powdered crab boil. Peel about 2 to 3 lbs. of potatoes and cut in half lengthwise, then cut the halves into thirds, lengthwise and then cut into large cubes, (about 3 to 4 cuts across, depending on the size of your potato). Add the potatoes to the pot.
Bring water to a boil and cook the potatoes until fork-tender, about 15 minutes.
While the potatoes are boiling: in a medium sauce pan on medium heat, 5 slices of bacon until crispy; remove and drain on a paper towel. When cooled, crumble and reserve.
Reserve about 2 tablespoons of the bacon fat and add 1 cup of chopped red onion to the fat; cook until caramelized.
Just as the onions are done, add in 1 heaping tablespoon of minced garlic and 1 tablespoon of chopped chives and cook one more minute.
In a bowl, place 1/2 cup room temperature butter, 1 cup of sharp cheddar cheese, half of the crumbled bacon and 1 scallion thinly sliced (chives will work great too) and the carmleized onins and garlic. Stir to combine and melt the cheese and butter. Season to taste with cayenne, salt, pepper. Add in 1 cup of sour cream and mix together thoroughly.
Add in cooked and drained potatoes and let it set for about 2 minutes, then gently toss to combine, you don't want to mash the potatoes, you want them kind of chunky. Top with remaining bacon and some chopped scallions.