Paradise Potato-Stuffed Chili Cheese Brat Canoes
Paradise Potato-Stuffed Chili Cheese Brat Canoes
Makes 4-8 servings
1 pound Fantasma's Finest Pepper Bacon Ends
2 1/2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, sliced
8 ounces ounces sour cream
Salt
2 packages Fantasma's Finest Chile Cheese Brats
1 cup grated habanero cheddar cheese
Chives, for garnish
Preheat oven to 375° F.
Bake bacon ends for 20 minutes or until most of the fat renders out. Remove from the oven and place on a paper towel.
Boil water and add potatoes. Boil for 20 minutes, or until potatoes are fork tender. Strain potatoes in a colander. Add butter, sour cream and salt, and whip until smooth.
Warm fully-cooked brats for 5-8 minutes, or until the cheese begins to show through the casing. Remove brats from the oven and slit with a sharp knife like a canoe.
Crank oven to broil setting!
Spoon mashed potato mixture into a piping bag and fill the brats. Stud the potatoes with meaty bits of bacon. Sprinkle cheese over the top and broil until the potatoes just begin to brown.
Garnish the brats with snipped chives and serve.
