Stuffed Potato Appetizers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 50 round Baby Fingerling Potatoes, rinsed and dried 2 Tablespoons olive oil 2 eight ounce packages Cream Cheese, softened 1/3 cup Sour Cream 1/4 cup Mayonnaise 1 tablespoon Fresh Lemon Juice 1 tablespoon Dijon Mustard 1/4 teaspoon Garlic Powder or 1 Garlic Clove, minced 1 teaspoon Worcestershire Sauce 1/2 teaspoon Hot Pepper Sauce 1 cup grated fresh Parmesan cheese (2 1/2 ounces) 2 Tablespoons chopped fresh chives Salt and Pepper to taste
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Directions: |
Directions: Preheat oven to 350º. Slice a sliver off of each potato so they don't roll. Toss potatoes with olive oil and place on a baking sheet, flat side down. Bake at 325º for 25 minutes, and allow to cool. Meanwhile, combine all other ingredients and cream cheese mixture in a pastry bag with a star tip. Using your thumb, press a one-half inch dent into the top of each potato. Using the pastry bag, fill the top of each cooled potato with the cream cheese mixture. Serve immediately. The filling can be prepared the night before. I served this appetizer at an engagement party for Gary's son and daughter-in-law in July 2011 at the home of Kate and James Barr.
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Personal
Notes: |
Personal
Notes: John Younger: I am very proud of Robert for selecting my old number! I was much smaller than Robert, but I played both on offense, and defense recalling when I played I was "Little Monk" which I had earned the nickname which my friends have called me to this day! We were playing a much better team, and I was blocking for our full back when I blind sided their best player. I really cut his legs out from under him, and he flipped landing on his elbow which put him out of the game. The headmaster of VES jumped up in the bleachers, and yelled "Way to go "Little Monk," so the name has remained all of these years! I appreciate Robert choosing my old number, and I wish I were able to teach him how to butt heads without getting hurt, as I played end my first year at VES. Love, Grandpa
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