This is the perfect solution to “man-friendly” hors d’oeuvres… they are basically dressed up potato skins. You can make them with any popular potato topper – sauteed mushrooms, cheddar, sour cream, chives, caviar, etc. I like to get a variety of colors of the fingerling potatoes – it makes it that more special. Fingerling Potato Canapes with Blue Cheese & Bacon 20 fingerling potatoes, sliced in half length-wise 8 ounces of blue cheese* 6 slices of bacon, cooking and crumbled* In a large pot with a steam tray, put 1-inch of water in the bottom. Pile the potatoes in the steam tray and cover the pot. Steam the potatoes for 10-12 minutes, or until they are tender. Drain the potatoes and place them cut side up on a baking sheet. Top with blue cheese, then bacon. Place under a low broiler for 2-3 minutes until the blue cheese melts. These can be served immediately, or are great at room temperature, too. *I just go to the salad bar at our grocery store and get the blue cheese & pre-cooked bacon – a huge money and time saver. 
These Roasted Beef & Horseradish and Roasted Red Pepper & Blue Cheese Canapes are part of my “Budget Friendly Holiday Cocktail Party Menu.” For all of the recipes and tips for creating a memorable, low-cost cocktail party, visit the “Budget Friendly Holiday Cocktail Party Menu” Page!