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Stuffed
Baby
Red Potatoes
with
Cheese and Garlic
recipe and photograph by www.finedinings.com
Recipe Type: appetizer, baby red potatoes, cheese
Prep Time: 40 min
Cook Time: 52 min
Yield: 20 appetizers
Ingredients:
20 tiny baby red potatoes
1 tablespoon olive oil
1 cup Best Foods or Hellman's mayonnaise
1/2 cup Asiago cheese, finely grated
1/2 teaspoon cayenne pepper, or to your taste
2 tablespoons fresh chives, snipped
Instruction:
Preheat oven to 375 degrees F.
Place baby potatoes in an ovenproof pan, coat with oil and roast in the
oven for approximately 40 minutes or until tender when
tested with the tip of a sharp knife. Remove from oven to
cool. Cut a thin slice from the bottom of each potato so they stand upright. Cut a third off the top of each potato
being careful not to tear the skin. Scoop out pulp with a melon baller leaving at least a 1/4-inch wall; discard pulp.
In a small bowl combine and mix together garlic, mayonnaise, Asiago cheese, cayenne pepper and chives. Fill hollowed out
potatoes with the garlic cheese mixture, put on a baking sheet and bake at 350 degrees
F for 12 minutes or until the tops are brown. Serve hot or at room temperature, either way they
are great!
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Wine
recommendation: Pinot Gris; Chardonnay;
Beer |
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