What you need: measuring spoons/cups, mixing bowl, chef’s knife, paring knife, cutting board, baking tray, food processor, pastry bag with large star tip (optional)
Serves: 6 – 8 as a hors d’oeuvre
- 1 lb bag baby yukon gold potatoes
- 4 oz cream cheese
- 2 tbs chopped chives
- 2 tbs olive oil
- salt & pepper to taste
Preheat oven to 375˚F. Rinse and dry the potatoes. Place in a bowl. Add olive oil, salt and pepper. Stir to combine, making sure all the potatoes are coated with the oil. Turn out on a baking tray and bake for 35 – 45 minutes or until the potatoes are tender.
In a food processor pulse the cream cheese and chives until combined. Let the potatoes cool slightly (so you can handle them) and make an X on top of each. Spoon or pipe the cream cheese mixture into the opening and on top.
Tip: You can very easily substitute the filling for the potatoes. At a recent dinner party I hosted, I used To Die For Dips smoked gouda and sundried tomato dip. The potatoes were to die for!
To Serve: Place the potatoes on a white serving tray and sprinkle with additional chopped chives. Enjoy!