Stuffed Goat Cheese Potato Skins with Honey-Balsamic Glaze

These small potato skins make a complementary container

for a creamy goat cheese that has been drizzled with a

sweet balsamic glaze and topped with toasted pecans.

Search diligently for the smallest potatoes you can find.

1 dozen small potatoes, halved and hollowed

1 tablespoon of cumin

2 cups of goat cheese, cubed

½ cup of balsamic vinegar

3 tablespoons of farm-fresh honey

½ cup of pecans, toasted and chopped

Fry the potato skins in hot oil until they are crisp.

Drain, salt, and sprinkle with cumin.

Fill the skins with the goat cheese and set aside.

In a saucepan, combine the vinegar and honey and

reduce to a syrup. Remove from the heat and drizzle the

liquid with a spoon over the cheese. Top with the toasted

pecans and serve warm.  Of course, I highly recommend

that you utilize my brother-in law Dan’s rare and excellent

honey, Gosport Goodness, from Monroeville, Alabama.