Wednesday, February 29, 2012

Pot O' Gold Mini Stuffed Potatoes

These mini potatoes make a great appetizer.  They are the perfect size to pick up with just your fingers and a utensils needed!  


2 1/2 lbs baby red potatoes (your pots for your gold)
5 oz garlic herb cheese or chive cream cheese
4 tbl butter
1/3 cup milk
3/4 cup cheddar cheese (the gold part :) )
salt & pepper

  1. Preheat oven to 425 degrees.  Slice a small sliver off the bottom of potatoes to provide stability when plating.  
  2. Place potatoes in a large pot of salted water and boil 10 - 12 minutes or until fork tender.  Drain and allow to cool.
  3. Using a melon baller or small spoon scoop out the tops of potatoes, being careful not to pierce all the way through, and reserve in a bowl.  
  4. Combine herb cheese or cream cheese, milk, butter, salt & pepper with the potatoes and mash to incorporate.  Spoon mixture back into the hollowed potatoes and top with cheddar cheese.  
  5. Place into the oven and bake for 15 minutes or until the cheese is nicely browned and melted.
Serve & Enjoy!



  1. These look excellent, and I love little potatoes too. Perfect little app or pretty side dish!

  2. I know aren't they?! They are so versatile too...stuff em' with what you like! :)