Invite your pops over. If he is not a Southern Baptist minister, crack him open a beer. Find him a cozy chair to settle into and hand him the remote to channel surf for a couple hours. Don't worry, you don't have to be a witness to the channel surfing. You will be busy in the kitchen cooking up a storm. Let's make man food and make our dads proud (and full).
These potato boats have dad written all over them. For starters, meat and potatoes is essential when celebrating any person in the male category. These little boats were made for barbecues and dad's love uncomplicated food. No questions to ask about how to eat these... no silverware required.
Now I can't tell you much more about my Father's Day plans because it's a surprise and if there is one person in the world that has read this blog religiously since day one, (and prints out the post... even though I have tried to assure him the internet is going nowhere and he can always access them at any time... save the trees, dad, save the trees) it's my father. 
All I can say is these potatoes may be involved and they happen to go really well with other portable items. There might also be a need for these... okay, that's it. I'll post the happenings after July 17.
More man food for a Father's Day Feast...
***Buffalo Chicken Meatballs***Shredded Pork Tacos***Sweet and Spicy Bacon Chicken Wraps***Oreo Truffles***Texas Sheetcake Cupcakes***Sangria***Watermelon Margaritas***
Mini Potato Boats
Recipe Notes
Resist the urge to use store bought crumbled bacon. The flavor is incomparable to home-cooked and the store bought bacon is overly crunchy. However, you can use leftover bacon from breakfast or the day before.
Ingredients
12 new red potatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
3/4 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup crumbled cooked bacon (about 3 pieces)
1/4 cup chopped flat-leaf parsley, plus more for garnish
1/8 cup red onion, finely chopped
Step by Step
Preheat the oven to 400 degrees F. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a nonstick baking sheet. If you do not have a nonstick sheet, lightly coat the pan with extra olive oil. Bake until the skins are crisp, 20 to 30 minutes, depending on size of potato. To test for doneness, use tongs to lift up one potato and make sure cut side is nice and brown. Set aside to cool.
While potatoes are baking, grab a small bowl and mix together the sour cream, blue cheese, bacon, parsley and onion. Refrigerate.
When potatoes are cooled, use a melon baller or sharp knife to gently scoop out the center of each potato. A regular spoon can be hard to scoop out the inside without breaking the potato so it is good to have a utensil with a sharp edge. Once you've broken through with the sharp edge, a spoon can be used to scoop out the rest of the potato.
Add scooped out potatoes to sour cream mixture. Mash potatoes into the mixture with a fork and blend well. Sprinkle with salt and pepper. Refrigerate until ready to serve.
When ready to serve, pop the potato skins back into a 400 degree oven for 5 minutes. Remove from the oven and fill each potato skin with the sour cream mixture and top with parsley.
Serves 6.
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