The Bride (T) and Groom (T) with the Groom’s Parents.
Sometimes Stars Just Align! As they did for TandT. So this past weekend we threw a partee to celebrate this bride and groom to be (thank you Jackie for sharing your magnificent home)! Served a few of our favorite things, yessiree; so I’m just going to hook you up with one of my personal favs, a bit of a surprise at a cocktail buffet. Gotta get your “starch on”! But first…a couple of pics from the partee!
Thank you Miss Bethel for the Gorgeous Arrangements! Photograph ©PEGhardee
The Bride and her Sister. (Look at those smiles. I mean these gals should be in print ads for a dental practice…umm…I know just the right practice!)
It was the Sister’s 18th, so we Made a Cake and Sang!
Sweets for the Sweet! (Thank you Mr. Shakespeare!)
Drum Roll…the Potatoes!
Mini Potatoes with Cheese and Bacon
24 small white or red potatoes
8 oz cream cheese, room temperature
1 cup sour cream
8 strips precooked bacon, warmed and crumbled
1/2 t salt
1/2 t black pepper
3/4 cup grated cheddar cheese
3/4 cup grated Monterey jack
3 Tbs chopped green onion
Preheat oven to 400°.
Line baking sheet with aluminum foil.
Boil potatoes for 8 – 10 minutes, or until tender.
Drain and allow to cool.
Cut top off of potato.
Scoop out part of center of potato, leaving 1/4 inch wall.
Combine cream cheese, sour cream, half of the bacon, salt, and pepper.
Add additional cheeses, and onion, and stir.
Spoon mixture into potato shells.
Top with remaining bacon.
Place potatoes on prepared baking sheet.
Bake 15 – 20 minutes, until lightly browned.
Sprinkle with pepper and serve.
Note: If using as an appetizer rather than as a dinner starch, I cut the potatoes in half rather than just slicing top off, before prepping, for a smaller bite.
PS…I did not use bacon this particular time as we were serving yummy brown sugar, maple syrup bacon as well! But that’s for another time.
Here are the Taters with Bacon!