Mini-potatoes stuffed with blue cheese

  • Approx. 50 pieces portions
  • Preparation :
    15 min
  • Baking :
    30 min

Ingredients

  • Approximately 25 mini-potatoes (2.5 cm or 1 inch)
  • 60 ml (1/4 cup) 15% cream
  • 60 ml (1/4 cup) 2% milk
  • 70 g (approximately 2 oz) blue cheese
  • 20 ml (4 tsp.) fresh coriander, chopped
  • Salt and freshly ground pepper to taste

Preparation

  1. Preheat oven to 175°C (350°F).
  2. Bake potatoes in over for approximately 40 minutes.
  3. Remove and let cool. Cut in two and remove flesh. Set aside empty peels.
  4. Mash potato flesh and add cream, milk, blue cheese, chopped coriander, salt and pepper. Mix well and then put 15 ml (1 tbsp.) in each peel.
  5. Variations: You can replace the blue cheese with chopped smoked salmon, and the coriander with dill. The blue cheese can also be replaced with tapenade, pesto or dried tomatoes.

Source : Épatante Patate

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