Cranberry-Chevre Twice Baked Potato Skins #SundayFunday

This weekend the Sunday Funday writers are sharing Thanksgiving appetizers. Amy of Amy's Cooking Adventures is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Line-Up

• Baby Corn Rumaki by Palatable Pastime

• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm

• Charcuterie Bites Pumpkin Centerpiece by Our Good Life

• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam (you're here)

• Creamy Duck Liver Mousse by <Food Lust People Love

• Date and Walnut Bites by Sid's Sea Palm Cooking

• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories

• Mini Bread Cornucopia by Amy's Cooking Adventures

• Mini Pumpkin Cheese Balls by Mayuri's Jikoni

• Mixed Vegetable Sliders by Sneha's Recipe

Cranberry-Chevre Twice Baked Potato Skins

Though I don't make a traditional Thanksgiving feast, I am always up for appetizers of any kind. So I set about trying to create an appetizer that includes some traditional ingredients - in this case: potatoes and cranberry sauce.

• 5 or 6 potatoes (I used Yukon Gold potatoes

• olive oil

• 3 Tablespoons butter

• 3 Tablespoons chives , fresh, chopped

• salt and pepper , to taste

• 1/2 cup heavy cream

• 1 cup parmesan cheese, divided

• Cranberry Compote (my recipe here)

Preheat oven to 400 degrees Fahrenheit. Prick the outsides of the potatoes a few times with a fork. Rub potatoes with olive oil and season with salt and pepper. Roast potatoes in preheated oven for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.

Slice potatoes in half and scoop out the flesh, leaving enough to for the potato to hold its shape. Place the scooped out flesh into a small mixing bowl.

Add butter, salt and pepper, chives, heavy cream, and 1/2 cup of parmesan cheese to the scooped out potato flesh. Mash with a potato masher until smooth. Spoon the mixture into the potato skins.

Top with remaining parmesan cheese and bake at 350 degrees Fahrenheit for 15 minutes or until the cheese is bubbly.

Serve with a side of or dollop of cranberry compote. Stay tuned for the cranberry compote recipe!

That's a wrap for my Thanksgiving appetizer. We will be back next week when I host a Homemade Bread event.