Introducing the recipe that starts as an hors d’oeuvre and ends as a meal. Smoked bacon tops these fingerling potato skins browned in olive oil and topped with Tillamook Cheese and Sour Cream.
“Want to ‘one-up’ your friends at the next football party? Bring these amazing little treats and you will be the talk of the game! Unfortunately, you’ll have the pressure of coming through again next time…” – Hosea Rosenberg of Blackbelly Catering
Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.Full profile