Vote your color with Patriotic Potato Poppers

(Stuffed blue and red potatoes make a great snack for Election Day, or any day for that matter!)

I'm sure many of you feel the same way I do — I can't wait for Tuesday to be over!

I eagerly look forward to casting an early vote and praying for my candidate to win.

And while we're all waiting for the results, here is a perfect little finger food to provide some sustenance while the rolls are tallied up. It's even got a patriotic theme, in shades of red, white and blue!

Patriotic Potato Poppers are made with red and blue potatoes that are parboiled, cored, then roasted and stuffed with a mix of garlic, scallions, cheese and herbs. Top them with fried sage leaves, and you've got one delicious dish on your hands.

OMG! These are so good, and the lovely blue and red colors remain true. They are sooooo easy to make and are a perfect dish to take to a party or add to your repertoire of appetizers as you plan for the upcoming holidays.

So while you're in the spirit of casting a ballot, pick your favorite color — red or blue — and vote in the upper left-hand corner of this blog as you nosh on these perfect little poppers.

And don't forget to vote on Tuesday!

(Fried sage leaves add a crisp, herbal pop to these stuffed potatoes)

Patriotic Potato Poppers

Choose small blue and red potatoes (I used all-reds, which have a red hue on the inside, too). Wash them; boil until tender, but not mushy. Cool them down in cold water; drain.

Cut each potato in half and use a melon baller to carve out a little center in each half.

The all-reds and blues retain their lovely hues even when cooked. And you know what they say about blue food — it's high in antioxidants. (Think blueberries and acai!)

Save the scooped-out pieces of potato because they will become part of the stuffing.

Lay the scooped-out halves face down on an oiled baking sheet, sprinkle with kosher salt and freshly ground black pepper; roast in a preheated 375-degree oven for about 12 minutes, until they sizzle.

Meanwhile ...

Saute about 3-4 cloves of minced garlic in olive oil. Add the cored pieces of potatoes, about 4 sliced scallions, chopped fresh parsley and chives. Season with salt and pepper. Cook until everything is seasoned. Mash the potatoes with a potato masher or fork and turn down the heat.
Add a tablespoon or two of cream cheese and a dash of milk to thin a bit. Allow the cream cheese to melt; remove from heat.

Add 1/4 cup of feta cheese. Mix well, taste and correct seasoning if needed. You could also add some plain Greek yogurt, but I was all out, so I used cream cheese instead. You could also use just about any other type of cheese in place of the feta. (Goat cheese would be sublime!)

Fill each cavity with some of the potato-cheese mixture.

Arrange all the halves on the baking sheet and drizzle with a little olive oil. You can also add a bit more salt and pepper. Pop the tray back in the oven at 350 degrees and bake for about 15 minutes.

Try not to burn your mouth on the first bite!

Serve them with fried sage leaves.

(My sage is still flourishing in the garden, even after the hard frost. Oh, yeah, note to self: keep feet out of frame when shooting a photograph!)

Fried Sage Leaves

1. Pick about 1 dozen sage leaves.
2. Rinse; pat dry.
3. Mix about 1/4 cup white flour in a bowl.
4. Add sparkling water (I used Pellegrino) and whisk until you have a nice batter, not too thick nor too thin.
5. Add a pinch of salt and pepper.
6. Dip the sage leaves into the batter and drop into a skillet with hot vegetable oil in it.
7. Fry until golden brown.
8. Drain and serve.