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these little ones make great baby hors d'oeuvres because you can make
most any delicious combination of stuffing for them and serve with
wine.
They
can be made in advance and finished in the oven just before
serving.
Take them to a party or use them on a buffet table,
they
have a slight 'kick' with the cayenne pepper to make your taste buds alive....
a tasty baby treat with red wine...
you can adjust the amount of spice to your liking.
See more of my
Appetizer Recipes with photographs
Baby
Red Potatoes
stuffed with
Cheese and Garlic
recipe and photograph by www.finedinings.com
Makes 20 hors d'oeuvres
20 tiny baby red potatoes
1 tablespoon olive oil
4 cloves garlic, minced
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
Place baby red potatoes in an ovenproof pan, coat with oil and roast in the
oven at 375° for approximately 40 minutes or until tender when
tested with the tip of a sharp knife. Remove from oven to
cool.
In a small bowl combine and mix together the garlic, mayonnaise, cheese, cayenne
pepper and chives. When baby red potatoes have cooled to room
temperature cut a thin slice off bottom of each allowing them to sit level
on a plate. Cut and remove 1/3 off the top of baby red potatoes with a sharp knife
being careful to not tear the skins. Scoop out and discard centers
of potato with a melon baller leaving at least a 1/4-inch wall. Fill with the garlic-cheese mixture.
Can be done 1 day in
advance.
When ready to serve, bake at 350° for 12 minutes or until the
tops are brown. Serve hot or at room temperature.
Wine recommendation:
Merlot
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