Baby Red Potatoes Stuffed with Cheese
A delicious little appetizer that is just like a large baked potato


Potatoes are baked then centers are scooped out and filled with garlic, mayonnaise, Asiago cheese, cayenne pepper and chives, then back in the oven to brown the tops. A great appetizer to serve with a tossed salad, side dish, dinner entree. See more of my Appetizer Recipes with photographs

Baby Red Potatoes
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Prep Time: 40 min   Cook Time: 52 min   Yield: 20 appetizers


20 tiny baby red potatoes
1 tablespoon olive oil
4 cloves minced garlic
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


Preheat oven to 375 degrees F.

Place 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 so they stand upright. Cut a third off the top 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 each potato with this mixture. Put them on a baking sheet and back in the oven to 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!

wine Wine recommendation: Pinot Gris; Chardonnay; Beer

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