meet
Chef Tobin
Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it — for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.
Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.
Gold Star Chili Loaded Mini Potato Bites
- 12 small redskin potatoes
- cooking spray
- salt and pepper
- 1 can (10 oz) Gold Star Original Chili
- 1 cup sharp cheddar, finely grated
- sour cream
- thinly sliced green onions
Ingredients
Directions
- Heat oven to 375' F
- Pierce the potatoes several times with a fork.
- Working in batches, microwave potatoes a minute or two until just slightly softened.
- When cool enough to handle, cut each in half.
- Cut a small slice off the bottom of each to prevent potatoes from tipping.
- Use a melon baller to remove the center of each potato, leaving a thin border.
- Place shells, cut side up, on a baking sheet.
- Spray the shells with cooking spray.
- Sprinkle with salt and pepper.
- Bake 20 minutes or until edges are golden brown.
- Place a scant tablespoon of Gold Star Chili in each potato; top with cheese.
- Broil until bubbly and melted, about 1-1/2 minutes.
- Top each potato shell with a dollop of sour cream and green onion slices. Serve warm.