2 Blondes, 1 Redhead & a Reviewer

Mmm, mmm – Rachel Ray!

In the December 2012 issue of the Rachel Ray magazine, I found an appetizer that I can’t wait to make – Potato Snowball Poppers 🙂
From the looks of it, they’re bite sized twice-baked potatoes with a kick. Ready?
20 baby white potatoes (1 1/2 pound)
salt and white pepper
3/4 sour cream
3 tbsp. prepared horseradish

step 1 preheat oven to 350 – cut a small sliver off each potato so it stands flat when filled . Place the potatoes in a medium pot, bring to boil, between 10 -12 minutes. Drain and let cool
step 2 using a melon baller or a measuring spoon, hollow out each potato. reserving scooped flesh in a medium bowl. Add the sour cream and horseradish and smash with potato masher, season with salt and pepper
step 3 spoon the mashed potato mixture back into the potatoes, bake on baking sheet for about 15 minutes

I love this – it sounds simple but really tasty and easy for people to snack on. I will let you know next week how they went over!

I am thankful for so much in my life – trying good food is just one more thing to add, lol. Happy Thanksgiving, everyone – I wish everyone a day filled with love!


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