Stuffed potato scones? Yes! I am much more of a savory person than a sweet person. Your dessert is safe with me…unless you put a slice of cheesecake or a ramekin of Crème Brulee in front of me! My savory taste buds are probably the catalyst of my absolute undying affection for cheese. There are things that I can live without, but definitely not cheese. I usually find a way to incorporate it into just about everything I cook or eat. Even with morning biscuits, I much prefer cheese to jam or honey. So this recipe was a culmination of my love for cheese as a morning savory treat and one leftover stuffed potato. It is no secret that I love cheese and potatoes and these scones are a close cousin to my Loaded Mashed Potato Fries. These scones are also something my hubby requests almost weekly. Good thing for me they freeze well! They compliment any dinner and pair perfectly with a Bloody Mary for brunch.
Put your TO COOK IS TO CREATE thinking cap on: These scones are very versatile. Think about what is already in the stuffed, twice baked, or loaded baked potato-bacon, cheese, chives, sour cream, butter? What is it missing? What could be added? Herb butters? What about dips instead of sour cream? I love the tangy flavor a sour cream & onion dip adds. How about ham and/or sausage for a meat lovers scone? What about a broccoli and cheese potato? Yes, mince the broccoli first. Seafood stuffed potato? No problem-perfect served with a salad or chowder. Think about what seasoning is already in the potato and adjust accordingly or elevate the flavor profile with spices like paprika, chili, garlic, or onion powder. Don’t feel like using the rolling pin and biscuit cutter? Just drop dough by tablespoonful onto greased cookie sheet and give a gentle press.
FOOD FUN: Anyone care for a cookie? April Fool! These are the Stuffed Potato Scones dropped onto a cookie sheet and flattened with a fork to resemble a cookie. My non-sweet eating hubby almost passed up his favorite treat.