The first weekend with absolutely nothing planned is down for the books. Lately it has been go-go-go and this past weekend nada, zilch and I loved every minute of it. I made some cupcakes for a bridal shower but other than that I really didn’t even step into the kitchen to a cook a meal. Now I love to cook but every once in a while, like this past weekend, its nice to regather your thoughts, ideas and inspiration.

Saturday afternoon while the little one took a long nap my husband was busy doing his own personal thing while I decided to lay on my bed and read. I can’t even recall the last time where I wasn’t on the computer, plugging away on instagram or Facebook, or playing mindless games on my phone. (ahem Candy crush)  I spent two whole hours glued to my book without a care in the world and what was going on around me. It’s funny how uplifting I felt after reading a book and making time for what I really wanted to do.

When I was traveling for the past couple of weeks attending two food conferences I was glued to my iPad reading Bread and Wine by Shauna Niequist. It was such an inspirational read and made me realize how much food can bring people together in all sorts of situations. Since I’ve finished that book I’ve thrown two impromptu dinners without anything planned and you know what, they both came out just fine!

During one of the quick thrown together dinners I made these stuffed red potatoes. I’m working with Black Gold Farms for their better with reds summer campaign. It’s all about getting people together and making delicious food while being in the outdoors. These stuffed little bites of joy are the perfect way to make everyone happy with little bites of potatoes and cheese. I mean come on you can’t go wrong with that at all. Black gold farms is also giving away an awesome prize package so don’t forget to enter below.

ENJOY ~ Meagan

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Stuffed red potatoes

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

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Ingredients

• 20 small red potatoes
• 1 teaspoon olive oil
• 1/2 cup cream cheese spread
• 1 teaspoon Italian seasoning
• 4 strips cooked bacon, chopped
• 1 cup finely shredded monterey jack cheese

Instructions

1. Preheat oven to 450 degrees F.
2. Place potatoes onto a baking sheet and pour the olive oil over them. Using your hands move the potatoes around so they all get covered in the oil.
3. Bake in the oven for 20 minutes and then remove for 10 minutes.
4. While potatoes are in the oven mix together cream cheese, italian seasoning, bacon and monterey jack cheese and then set aside.
5. After potatoes have cooled for 10 minutes, use a melon scooper or small spoon to scoop out the center of the potato.  Fill with cheese mixture and then  place back in oven for an additional 8 minutes.

Did you make this recipe?

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Don’t miss the #SummerFood with #BetterWithReds twitter party on Wednesday, June 4th at 8:00pm CST. I hope you’ll be able to join in because we are giving away lots of prizes!

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Disclosure: This a sponsored post for Black Gold Farms and I did receive product for this post. All opinions are my own and we are a family who loves potatoes.