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RECIPE # 4489 - STUFFED BABY POTATOES - Tuesday, June 29, 2010

RECIPE # 4489 - STUFFED BABY POTATOES - Tuesday, June 29, 2010

CREATED Jun 30, 2010

CHEF SEAN BEGIN / THE DAILY DISH

12 small red potatoes (fingerling or bliss) 

1/8 c olive oil

2 t chopped garlic

2 t lemon juice

salt & pepper to taste

Cut potatoes in half crossways, and cut a small slice off the rounded end of each half so it sits flat on the baking pan.  Using a melon baller, scoop out the enter of each potato half. Mix together olive oil, garlic, lemon juice and salt.pepper, and toss with potatoes. Roast in a 400 degree oven until tender, about 15 minutes. Let cool to room temperature. Put fillings (recipes follow below) in individual ziploc bags. Cut a small corner off each bag and pipe into the cooled potatoes.

BLUE CHEESE AND WALNUT FILLING

4 oz cream cheese

4 oz blue cheese

1 oz heavy cream

1T chopped fresh tarragon

Toasted walnut halves for garnish

 Mix ingredients in a food processor. Put filling in potato halves and garnish with walnuts.

SUNDRIED TOMATO AND GOAT CHEESE FILLING

4 oz cream cheese

4 oz goat cheese

2 oz sundried tomatoes (reconstituted)

1 T fresh basil

toasted pine nuts for garnish

Mix ingredients in a food processor. Put filling in potato halves and garnish with pine nuts. 

MAPLE CHEDDAR PECAN FILLING

4 oz shredded cheddar cheese

4 oz cream cheese

2 T maple syrup

toasted chopped pecans for garnish

Mix ingredients in a food processor. Put filling in potato halves and garnish with pecans.