DONNA'S DAY: Stuffed new potatoes become Spanish tapas snack

Stuffed new potatoes become a snack for the family or even a full meal with some creativity.

Do your kids snack all day? Some parents call it “grazing.” And when kids grab a bite here or there, it’s fine, as long as their quick forays into the kitchen are healthy ones.

Spanish tapas are hearty snacking heaven. They’re a specialty of Spain, enjoyed between meals, and sometimes people combine many different tapas to make a full meal. Typically, tapas may include a simple bowl of cold marinated olives, mushrooms, artichoke hearts or kid-friendly and popular stuffed potatoes.

These hand-held potatoes are a unique and fun after-school snack. Just pop them in the microwave, start reciting the rhyme “one potato, two,” and in minutes they’ll be baked.

You also might want to put them on your dinnertime menu once in a while. As a satisfying side, you can vary the chopped fixings with the meal and individual tastes.

SPANISH TAPAS STUFFED NEW POTATOES

6 red new potatoes, each about 2 inches across

1/2 cup sour cream

Chopped toppings such as hard-boiled eggs, bacon, tomatoes, radishes, cucumber, salad onions, chives and dill

1. Take a few small bowls from the kitchen cabinet, and fill them with the individual toppings. The results are always colorful and appetizing.

2. Scrub and clean the potatoes with a little vegetable brush. It takes only a minute or two.

3. Cut each potato in half, and then trim a flat piece off each bottom so that the potato halves sit upright.

4. Place them upright on a microwave-safe plate and cover with microwave- safe wax paper, parchment paper or a microwave-safe lid. Wrap or cover to allow steam to escape. Cook on high for about four minutes, or until tender.

5. Arrange the warm halves on a flat platter. Use a melon-ball scoop or a teaspoon to dig out a little pocket from the center of each half. (Save and refrigerate the scooped out portion for a scrumptious Spanish omelet the next morning — just add a little onion and salsa!)

6. Now it’s fill-’er-up time for your hungry grazers. Spoon a dollop of sour cream in each potato’s cavity. Go to the bowls of delectable toppings, and spoon or sprinkle choices over the top. Grab a napkin or small plate, and it’s ready to enjoy! Makes 12 hand-held servings.

TIP: To vary the look and flavor, I grab a variety bag at my local grocery store containing small red new potatoes, Yukon Gold and a purple variety. Look for fresh young potatoes at your farmer’s markets this summer, too.

Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com. (c) 2020 Donna Erickson Distributed by King Features Synd.

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