Aren’t tiny things the cutest? Puppies and kittens, babies and, of course, food! There is something about mini sized food and desserts that just beg you to pop them in your mouth. Maybe it’s because even the most decadent dessert or gooey cheesey treat seems harmless to the waistline if you eat them in the smallest of bites. They are so very festive and cheerful, sitting there, waiting for you, taunting you “Eat me! I am delicious!” And so you do. And you are so happy you did!
I love versatile foods. Potatoes allow you to stuff them with whatever your heart and taste buds desire. They are deceptive too. Just because they are mini, I thought about them for appetizers only. But low and behold, since I had so many of them, I used them as a side along with sauted chicken and salad. Easy for a week night dinner when you make them ahead and bake or reheat them later and elegant enough for guests at your next dinner party.
Cocktails anyone? And an elegant little nibble to go with them please. Voila!
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon celery seed and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. Increase the oven temperature to 450°F if you are making the now instead of ahead of time.*
While the potatoes are baking, heat a small skillet over medium heat drizzled with olive oil. Saute the pancetta until it begins to brown and then add the green onions and saute for 3 to 4 minutes or until soft. Drain on a paper towel and set aside.
When ready to stuff, start by slicing off the top of the potatoes and discarding the tops.
Use a melon baller to scoop out most of the flesh inside leaving a hallowed out center. Transfer the potato flesh to a large bowl.
Mash the potato flesh with a masher or a fork, then combine it with the pancetta/green onion mixture, the herb cream cheese, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season to taste with more salt and pepper.
Take a small spoonful of filling and tap it into the bottom of the hollowed potatoes. Then mound more filling on top of the base filling until it mounds up slightly above the edge of the potato.
Sprinkle on the grated cheese. Another layer a flavor for our little potato vessels!
Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Serve warm.
* You can fill the potatoes up to two days in advance by wrapping them in plastic wrap and refrigerating them. Bring the stuffed potatoes to room temperature before baking them the second time.
- 24 baby Yukon Gold or Red Bliss potatoes, each about 2 inches across (2 to 2-1/4 pounds)
- 2 Tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon celery seed, dried
- 4 ounces cubed pancetta, cooked until crispy
- 3 green onions,thinly sliced
- 3-4 ounces herb cream cheese (Philly Chive and Onion)
- 3 tablespoons butter
- 2 ounces grated cheese
- Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon celery seed and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes.
- Remove from the oven and let rest until cool enough to handle, about 10 minutes. Increase the oven temperature to 450°F if you are making the now instead of ahead of time.*
- While the potatoes are baking, heat a small skillet over medium heat drizzled with olive oil. Saute the pancetta until it begins to brown and then add the green onions and saute for 3 to 4 minutes or until soft. Drain on a paper towel and set aside.
- When ready to stuff, start by slicing off the top of the potatoes and discarding the tops.
- Use a melon baller to scoop out most of the flesh inside leaving a hallowed out center. Transfer the potato flesh to a large bowl.
- Mash the potato flesh with a masher or a fork, then combine it with the pancetta/green onion mixture, the herb cream cheese, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season to taste with more salt and pepper.
- Take a small spoonful of filling and tap it into the bottom of the hollowed potatoes. Then mound more filling on top of the base filling until it mounds up slightly above the edge of the potato.
- Sprinkle on the grated cheese.
- Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Serve warm.
- * You can fill the potatoes up to two days in advance by wrapping them in plastic wrap and refrigerating them. Bring the stuffed potatoes to room temperature before baking them the second time.
I just found my Super Bowl food contribution!! Looks great!