Mini Goat Cheese Stuffed Potatoes Mini Goat Cheese Stuffed Potatoes

Mini Goat Cheese Stuffed Potatoes

These Greek-inspired Mini Goat Cheese Stuffed Potato appetizers have two filling options to satisfy both the sweet and savory enthusiasts at your table. Great for entertaining!

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Ingredients

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Preparation

Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender when pierced with a fork, but not falling apart, 15 to 20 minutes. Drain and let the potatoes rest until cool enough to handle.

While the potatoes are cooking, prepare the fillings. In the first bowl, stir together the goat cheese roasted red pepper and Kalamata olives. In the second bowl, stir together the goat cheese, two tablespoons pistachios, and honey.

Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a quarter-teaspoon measuring spoon. Reserve the flesh and top for another use (mix into mashed potatoes!)

Scoop about one teaspoon of the savory filling into half of the potatoes (you could choose one color of potato) and garnish with parsley. Scoop the sweet filling into the remaining half of the potatoes and garnish with the remaining pistachios.

Arrange on a serving plate. Serve.

Step 1 out of 5

Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender when pierced with a fork, but not falling apart, 15 to 20 minutes. Drain and let the potatoes rest until cool enough to handle.

Step 2 out of 5

While the potatoes are cooking, prepare the fillings. In the first bowl, stir together the goat cheese roasted red pepper and Kalamata olives. In the second bowl, stir together the goat cheese, two tablespoons pistachios, and honey.

Step 3 out of 5

Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a quarter-teaspoon measuring spoon. Reserve the flesh and top for another use (mix into mashed potatoes!)

Step 4 out of 5

Scoop about one teaspoon of the savory filling into half of the potatoes (you could choose one color of potato) and garnish with parsley. Scoop the sweet filling into the remaining half of the potatoes and garnish with the remaining pistachios.

Step 5 out of 5

Arrange on a serving plate. Serve.

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