1 1/2poundsof smallbaby gold potatoes. About 2-inch size.
1-2tablespoonsextra virgin olive oil
1teaspoonKosher salt
4-ouncelog of goat cheeseplain, softened (I use Vermont Creamery)
1/4cupgreek yogurt
1teaspoonlemon juice
Zest of half of lemon
1teaspoonof extra virgin olive oil
Pinchof kosher salt and fresh ground pepper
Toppings for the mini potatoes
1ouncesmoked 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
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Instructions
How to prepare this recipe
Preheat oven to 400 degrees Fahrenheit.
Wash and dry the potatoes. Use a rimmed baking sheet, and spread potatoes evenly.
Drizzle the potatoes with olive oil and sprinkle with salt. Toss the potatoes so they are evenly coated will olive oil and salt.
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
Servings: 3 mini stuffed potatoes per person.
Nutrition
Serving: 3potatoesCalories: 199kcal
Nutritional information is calculated online and should be used as a guide.
Keyword easy appetizer, mini baked potatoes, mini stuffed potatoes, potato appetizer, roasted mini potatoes, smoked salmon appetizer, twice baked potatoes, whipped goat cheese