Spicy Beer Cheese Potato Shooters
I made this on St. Patrick's Day... Yeah... Oops.
I kind of put it on the backburner and I guess I just forgot about it, but it's too good of a recipe not to share-- No matter how late.
Besides, these deep-fried Spicy Beer Cheese Potato Shooters can (and should) be devoured any time of the year. They're the perfect party appetizer or game-day snack.
I'm going to keep this post super short and sweet and to the point today. Besides, these babies really don't need much explaining:
I mean, crispy fried potatoes (pretty much like a big fat fry), melty-cheesy fondue, and all the toppings for the ultimate twice-baked potato combined into one single bite pretty much speaks for itself.
Plus, I added a little spicy kick to the beer cheese sauce to amp it up a little...
Alright so let's get into the recipe:
Twice "Baked" Spicy Beer Cheese Potato Shooters
- 2 cups shredded sharp cheddar
- 1 cup shredded gruyere
- 1 cup shredded gouda
- 1/2 cup heavy cream
- 15 oz. beer
- 1 small (1/2 large) sweet onion- diced
- 2 tbs. + 2 tbs. butter
- 2 garlic cloves- minced
- 2 tbs. Worcestershire sauce
- 2 tbs. flour
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. ground cayenne
- 1 lb. red potatoes
- vegetable oil (for frying)
- sour cream, crumbled bacon, and chives (topping)
Bring a pot of salted water (enough to cover the potatoes) to boil with the potatoes in it and continue cooking for another 10 minutes, or until a fork can go through the potato (without breaking the potato). Let cool/dry completely on paper towels. Carefully scoop out the insides, leaving about 1/4 inch of potato around the edges. Save the insides.
In a medium-sized pot, melt 2 tbs. of the butter over medium-high heat, add in the onions, minced garlic, salt, pepper, and stir. Once the onions/garlic become fragrant and start to caramelize, add in the Worcestershire sauce and cook until tender. Turn the heat down to medium and add the next 2 tbs. butter and the flour. Stir to make a roux (a paste). Add in half of the beer. Next, add in all the cheese and whisk until smooth. Take off of the heat for a few minutes to cool. Blend in a blender or food processor along with 1/2 of the potato insides (throw the rest away) until completely smooth. Place back in the pot over medium heat, add the rest of the beer and cream in, and stir until creamy. Turn the heat down to low and cook for 5 more minutes, stirring occasionally. Add salt to taste. Add more cream if the sauce has become too thick, but it should be more of a sticky-melted cheese-fondue-like consistency. Set aside.
Pour enough vegetable oil in a large pot to fry the potatoes in. Once the oil begins to sizzle, carefully drop the potatoes in and fry until golden brown and crispy. Set on a paper towel to absorb the oil and cool off.
Fill each potato with the cheese sauce and place on a baking sheet. Broil or bake at 450º for about 5 minutes, or until the cheese is bubbly. Take out, let cool for about 10 minutes, and top with sour cream and chives and crumbled bacon.