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.
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)