Are you heading to a Christmas party this weekend? Need to bring an appetizer? Here is a recipe I’d like to reccomend – Stuffed Baby Red Potatoes, one of my favorite holiday hors d’oeuvres. Bring these to a party and watch them get gobbled right up! Plus there is a certain wow factor with the presentation… “are these really baby potatoes???”
My recipe contains bacon, but you can leave it out if you want to make a vegetarian batch. Other variations? Try pesto cream cheese with pine nuts and sliced pear or sour cream with caviar and dill.
- 20 small red potatoes
- 4 pieces bacon
- 8 oz. package cream cheese, softened
- 5 Tbsp. gorgonzola cheese
- 1 Fuji apple
- 40 walnut halves
- salt, pepper, olive oil
- In a medium frying pan, cook the bacon until it is crispy. Remove bacon from the pan and drain it on a paper towel. When the bacon is cool, chop it into very small pieces. Set aside. Preheat oven to 400 degrees.
- Wash the potatoes. Cut a small piece off both ends so the potatoes can "stand up". Then, cut each potato in half. With the small end of a melon baller, gently scoop out the center of each potato half so the potato becomes a little cup.
- Put the potatoes in a bowl and toss them with 2 Tbsp. olive oil and season them with salt and pepper. Place a piece of parchment paper on a baking sheet and lay potatoes, scooped side down, on the parchment. Roast potatoes in a 400 degree oven until they are tender and the edges have slightly browned, approximately 15 minutes. Remove potatoes from the oven and set aside to cool.
- Place walnuts on a baking sheet and toast them at 400 degrees in the oven until they turn medium brown, approximately 4 minutes. Remove from the oven and set aside to cool. In an electric mixer, blend cream cheese, gorgonzola cheese, and bacon until they are well combined and the mixture is fluffy. Slice the apple into thin wedges.
- Fill the potatoes with the cheese mixture. If you are using a piping bag, fit it with a large fluted tip and fill the bag with the cream cheese mixture. (OR, you can simply use a spoon to fill the potatoes with filling).
- Pipe filling into each potato, and then garnish with an apple slice and a walnut piece just before serving. Filled potatoes can be made a few hours before serving and kept at room temperature. NOTE: You can also roast the potatoes a day or two ahead of time and store them wrapped in the refrigerator. Bring them to room temperature before filling and garnishing.