Filled baby spuds

So inviting and so tasty. These baby potatoes make a great finger food for a party.

Ingredients:

• 24 baby potatoes
• handful chives, finely minced
• handful fried onions
• few black olives, finely chopped
• 2 sundried tomatoes, minced
• 1 red bell pepper, finely minced
• 125 grams soy yogurt or tofu pureed
• 1 tsp. sesame oil
• 1 tsp. vegetable bouillon powder
• 1/2 tsp. horseradish

Directions:

1. Clean the potatoes well.
2. Bake them or boil them.
3. Meanwhile, make a “ricotta cheese” from the soy yogurt or pureed tofu mixed with the seasonings.
4. When the potatoes are done, and have cooled off slightly, using a small melon baller, cut out a small portion on the top of one side of the potato.
5. Fill the hole with a portion (1/2 teaspoon or so) of the soy yogurt/tofu mixture.
6. Top with a few pieces of chives, or fried onions, or sun-dried tomatoes or other topping of choice.

Author: Chris Walker. This entry was posted on Tuesday, August 21st, 2007 at 8:23 pm. It is filed under Appetizers, Potato. You can follow any responses to this entry through the RSS 2.0 feed.

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