Mini Roasted Stuffed Potatoes with Whipped Goat Cheese
I’ve made these delectable Mini Roasted Stuffed Potatoes with Whipped Goat Cheese for years. This is my back pocket, always the hit-of-the-party appetizer. These bites are absolutely the BEST! My favorite way of serving is the variations shown: smoked salmon and fresh dill, olive tapenade with fresh oregano, or for a little twist some chili crisp. These little potato bites are finished with flaky sea salt to round out the flavors. The best part is that these can be topped with many other toppings like Caviar or a nice Chutney. The sky is truly the limit with these mini morsels of delicious flavors.
Table of contents
Why you will love this mini stuffed potato recipe
This would be THE one if you ever had a back pocket appetizer recipe. Why you ask? Its absolute versatility and how easily it can be customized. And who doesn’t like mini food? Any food item in miniature is just a wee more enjoyable to eat…it just is. 😋
Basic ingredients
These potato “bites” are filled with whipped goat cheese (or you can try Whipped Feta and Yogurt Dip) as a delicious and neutral base. From there, I top some with smoked salmon and fresh dill. And the other half with my Mixed Olive Tapenade and some fresh oregano. I topped a few with chili crisp for this batch for a spicy option.
Mini stuffed potatoes
- 1 1/2 pounds of small, baby gold potatoes. About 2-inch size.
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 4-ounce log of goat cheese, plain, softened (I use Vermont Creamery)
- 1/4 cup Greek yogurt
- 1 teaspoon lemon juice
- Zest half of the lemon
- 1 teaspoon of extra virgin olive oil
- Pinch of kosher salt and fresh ground pepper
Toppings for the mini potatoes
- 1 ounce smoked salmon cut into small strips. Approximately 1 inch long and 1/4 inch wide.
- Fresh dill leaves
- Mixed olive tapenade or store-bought tapenade.
- Fresh oregano leaves
- Chili crisp
How to customize the toppings for the potatoes
Now for the fun part, how to customize these wonderful Mini Roasted Stuffed Potatoes with Whipped Goat Cheese. The smoked salmon and olive tapenade are my go-to flavors. But maybe my go-to isn’t your fave, so I have you covered. Below are some topping recommendations that you will love!
- Caviar – the supreme topping for a next-level appetizer
- Smoked salmon + fresh dill (included above)
- Olive tapenade + fresh oregano leaves (included above)
- Tomato Achaar (fave is Brooklyn Delhi)
- Roasted red peppers + Balsamic vinegar
- Basil Pesto + crushed red pepper flakes
- Cooked, crumbled Mexican chorizo
- Fried capers
- Finely chopped lobster + chives
- Chutney (sweet or savory)
- Savory jams like Tomato Bacon or Jalapeño
- Chimichurri
- Crispy cooked bacon, finely crumbed + chives
How to prepare this recipe
Preheat oven to 400 degrees Fahrenheit.
Wash and dry the potatoes. Spread them evenly on a rimmed baking sheet. Drizzle the potatoes with olive oil and sprinkle with salt. Toss the potatoes so they are evenly coated with olive oil and salt. Place in the oven and roast until tender, about 20 minutes.
Remove the potatoes from the oven and the baking sheet and place onto a plate to allow to cool. Once the potatoes have cooled, using a sharp knife, cut the rounded bottom and top of the potatoes. I remove just enough from the bottom so they can stand on their own. For the top of the potatoes, remove about a quarter because we need just enough surface to be able to scoop out some of the potato flesh.
Once the potato tops and bottoms have been sliced off, using a 1/4 teaspoon measuring spoon, scoop out some of the flesh of the mini potatoes. I remove one full scoop of each potato. When the potatoes have been prepared, place them on a serving platter and set aside.
How to make whipped goat cheese
The whipped goat cheese works best in a food processor but you can also use a fork to mix the ingredients well.
Using a food processor bowl, add the softened goat cheese, Greek yogurt, extra virgin olive oil, lemon juice, lemon zest, salt, and pepper. Pulse until completely blended. Adjust the olive oil, lemon juice, salt, and pepper to taste. The consistency of the whipped goat cheese should be like frosting and is easy to spread.
Using a plastic storage bag, place the whipped goat cheese into the bag. When all the cheese mixture is in the bag, push all the cheese towards the corner of the bag. Using kitchen shears, snip the corner of the bag. You need a small corner removed, about 1/8 inch. This will make it easier to squeeze the cheese mixture into the potato cavity. You don’t have to use this method; however, it makes stuffing the potatoes a million times easier than trying to use a tiny spoon and trying to release the cheese into the potato.
How to fill the potatoes
Using the bag you just filled with the whipped goat cheese, gently squeeze the cheese into the cavity of the potato. You want it filled with some cheese above the potato edge so the toppings rest on the cheese mixture.
Once the potatoes are filled with the goat cheese, top a few potatoes with smoked salmon and fresh dill leaves. Top the potatoes with some olive tapenade or chili crisp. Sprinkle with a tiny bit of flaked sea salt to finish the potatoes and serve.
How to serve these Mini Roasted Stuffed Potatoes with Whipped Goat Cheese
These are best served at room temperature. If you are serving this appetizer in warmer months, or using fish, serve on a chilled platter and keep an eye on the length of time that the fish/shellfish sits out. In my experience, these don’t last long…they are the first appetizer to get devoured! If you are using temperature-stable toppings, like Mixed Olive Tapenade or say, Chutney, these will stay fresh a bit longer.
I like to serve the entire batch on a large platter with herbs and lemon wedges as a garnish. Kale or butter lettuce leaves work well to line the platter and place the Mini Roasted Stuffed Potatoes with Whipped Goat Cheese on top of the leaves.
Best cocktails to serve with this appetizer
If you are hosting a small or large cocktail party and these are the stars of the party, here are some cocktails that work well with these flavorful potato bites. My top is a dry vodka Martini or a glass of Champagne or sparkling wine. Another wonderful cocktail is the Simple Meyer Lemon Gimlet. It’s just tart enough to work well with the assorted flavors of the stuffed mini potatoes.
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All content and photographs ©Claudia’s Table and claudiastable.com
Mini Roasted Stuffed Potatoes with Whipped Goat Cheese
February 28, 2024
Equipment
- 1 Rimmed sheet pan
- 1 platter, small serving
- 1 sandwich bag plastic
- 1 small 1/4 or 1/8 teaspoon measure
Ingredients
Mini stuffed potatoes
- 1 1/2 pounds of small baby gold potatoes. About 2-inch size.
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 4- ounce log of goat cheese plain, softened (I use Vermont Creamery)
- 1/4 cup Greek yogurt
- 1 teaspoon lemon juice
- Zest of half of lemon
- 1 teaspoon of extra virgin olive oil
- Pinch of kosher salt and fresh ground pepper
Toppings for the mini potatoes
- 1 ounce Smoked salmon cut into small strips. Approximately 1 inch long and 1/4 inch wide.
- Fresh dill leaves
- Mixed olive tapenade recipe or store-bought tapenade.
- Fresh oregano leaves
- Chili crisp
Instructions
How to prepare this recipe
- Preheat oven to 400 degrees Fahrenheit.
- Wash and dry the potatoes.
- Spread them evenly on a rimmed baking sheet. Drizzle the potatoes with olive oil and sprinkle with salt. Toss the potatoes so they are evenly coated with olive oil and salt. Place in the oven and roast until tender, about 20 minutes.
- Place in oven and roast until potatoes are tender. About 20 minutes.
- Remove the potatoes from the oven and the baking sheet and place onto a plate to allow to cool.
- Once the potatoes have cooled, using a sharp knife, cut the rounded bottom and top of the potatoes. I remove just enough from the bottom so they can stand. For the top of the potatoes, remove about a quarter because we need just enough to be able to scoop out some of the potato flesh.
- Once the potato tops and bottoms have been sliced off, using a 1/4 teaspoon measuring spoon, scoop out the flesh of the mini potatoes. I remove one full scoop of each potato.
- When the potatoes have been prepared, place them on a serving platter and set aside.
How to make whipped goat cheese
- The whipped goat cheese works best in a food processor but you can also use a fork to mix the ingredients well.
- Using a food processor bowl, add softened goat cheese, Greek yogurt, extra virgin olive oil, lemon juice, lemon zest, salt and pepper.
- Pulse until completely blended. Adjust the olive oil, lemon juice, salt, and pepper to taste.
- The consistency of the whipped goat cheese should be like frosting and is easy to spread.
- Using a plastic storage bag, place the whipped goat cheese into the bag. When all the cheese mixture is in the bag, push all the cheese towards the corner of the bag. Using kitchen shears, snip the corner of the bag. Snip 1/8 inch off the corner of the bag with the goat cheese mixture.
- This will make it easier to squeeze the cheese mixture into the potato cavity.
- You don’t have to use this method, however, it makes stuffing the potatoes a million times easier than trying to use a tiny spoon and trying to release it into the potato.
How to fill the potatoes
- Using the bag you just filled with the whipped goat cheese, gently squeeze the cheese into the cavity of the potato.
- You want it filled with some cheese above the potato edge so the toppings rest on the cheese mixture.
- Once the potatoes are filled with the goat cheese mixture, top a few with smoked salmon and fresh dill leaves. Using a 1/4 teaspoon measure, fill some with olive tapenade or chili crisp.
How to serve these Mini Roasted Stuffed Potatoes with Whipped Goat Cheese
- Sprinkle with a tiny bit of flaked sea salt to finish the potatoes and serve immediately.
- These are best served at room temperature.
- I like to serve the entire batch on a large platter with herbs and lemon wedges as a garnish. Kale or butter lettuce leaves work well to line the platter and place the Mini Roasted Stuffed Potatoes with Whipped Goat Cheese on top of the leaves.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Might be good idea to proof your typing. Greek is to be capitalized, and in another area is spelled wrong in a description list of possible toppings.
Thank you Lurah for pointing that out! Humans write my content, and we humans sometimes make errors.:)
We will do our best to ensure there are no errors in the future.
Best,
Ana
Hi,
This sounds really good, looks lovely and the nutrition load, especially of B vitamins, is excellent. That said, I currently have truffle goat cheese. Do you see a problem with using it along with the other ingredients to stuff the potatoes? I bought this on a whim but frankly not sure what to do with it. Thanks –
Hi,
Truffle goat cheese sounds fabulous! I would recommend the olive tapenade topping that I think would pair well with Truffle goat cheese. Let me know how it works out!
Best,
Ana
Can you make these ahead?
Hi Mary,
Yes. Two ways to do this:
1. Roast, cool the potatoes, core and fill with goat cheese. Cover and refrigerate and allow to come to room temperature before adding the toppings. Top the potatoes before serving.
2. Roast potatoes the day before, core them and prepare so they are ready to stuff and top before serving. Allow them to come to room temp before stuffing.
Hope this helps!
Best,
Ana
Hi Ana
Help, please! I’ve just made the goats cheese and yoghurt filling and it’s very runny. Is there anything that you could suggest I add to it to thicken it up? Thank you
Hi Debs, the cheese and yogurt mixture should not be runny at all. I suggest adding a little more goat cheese to get the desired consistency. Let me know if this works! You can also thicken it by adding cream cheese if you have it. I would add a little bit a time.
Also, did you use Greek yogurt? It’s thicker than regular plain yogurt.