Tuesday, 27 May 2014

Baby Red Potatoes with Goat Cheese and Chives

These bite sized potatoes make a great appetizer for a party or a side dish for a barbecue.  They can be prepared the day ahead and baked for the second time immediately before serving. 

Makes 48


1lb baby red potatoes, washed and dried
1 small package goat cheese
1 tbsp extra virgin olive oil
1 bunch chives, chopped
Black pepper, to taste


Preheat oven to 375 degrees F.  Poke holes in each of the potatoes and spread them evenly on a baking sheet.  Bake for 35-40 minutes, until tender.  Remove from oven and allow to cool, about 1 hour.

Slice potatoes in half.  Using a 1/4 tsp measuring spoon, scoop out the potato centres, leaving some potato around the edge to maintain the structure.  Put the scooped out portion into a mixing bowl.  To the bowl, add the package of goat cheese, olive oil and black pepper and mash together with a fork until uniform.  Add chopped chives and fold into mixture.

Using the 1/4 tsp measuring spoon, scoop the goat cheese mixture back into the potatoes and place on a baking sheet.  Return the potatoes to the oven for 10 minutes, to reheat the potatoes and slightly brown them.

Nutrition (per 4 half potatoes)

Calories 74
Fat 4.2g
Carbohydrates 6.2g
Fibre 0.7g
Sugars 0.6g
Protein 3.3g

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