Holiday party season is in full swing! In the food department, the best part of any party for me is the appetizers. I love those small bites of goodness. And I have a delicious appetizer recipe to share!
Over the past fifteen years, Eric has attended a business conference and golf outing in Myrtle Beach, South Carolina about a dozen times. I have had the great fortune to accompany him on this trip for the past four years. Half of the times I’ve been there, the trips have been a bit dicey due to approaching hurricanes. The other 2 trips were perfect mini-vacations. All of the trips were memorable! Especially the food! (I could spend hours talking about the wonderful food we have eaten on those trips, both in Myrtle Beach and in Charleston, but I’ll save the individual food stories for when I reproduce those foods!) Each year, the final group dinner is held at The Dunes Country Club. Their food is divine, especially the appetizers. This past October, I fell in love with their baby potatoes stuffed with blue cheese. I ate a lot of them that night! And I vowed to find a recipe and recreate them once we got home so I could post it here for the holiday season. So I did. And I again ate a whole lot of these delectable appetizers. They’re perfect for holiday parties, whether you’re hosting or attending!
Blue Cheese Stuffed Mini Potatoes
Blue Cheese Stuffed Mini Potatoes (adapted from chowhound.com)
Total Time Required: 45 minutes, Active Time: 30 minutes
Ingredients:
- 1 1/2 pounds (25-30) small round potatoes
- 8 ounces crumbled blue cheese
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Boil the potatoes in lightly salted water for 10 minutes, until they are slightly soft but not overdone. Drain the potatoes.
Boil the potatoes.
Cut a thin slice off of the bottom of each potato so it will sit flat and cut another thin slice from the top of each potato. Use a small melon baller or small spoon to scoop out the potatoes from the top, leaving some of the potato and the skin intact. Set the scooped out potato shells aside. (Save the scooped out potato insides for another use.)
Hollow out the potatoes.
In a small sauté pan, sauté the onion and garlic in the olive oil. Once the onion & garlic have cooked for a few minutes, remove them from the heat and let them cool.
Combine the blue cheese, sour cream, salt and pepper, and rosemary in a medium bowl.
Mix together the cheese, sour cream, & rosemary.
Add in the onion and garlic, mixing the ingredients thoroughly.
Add the onion & garlic to the cheese mixture.
Use a small spoon to spoon the filling into the potatoes.
Stuff the potato shells.
Bake the filled potatoes on a baking sheet at 400º F for 10 minutes. Set the tray under the broiler for 1 – 2 minutes, watching them closely, to brown the tops. These can be made ahead, refrigerated, then reheated just before serving.
Ready for the party!
Delicious appetizers start the party off right! ~Linda
Blue Cheese Stuffed Mini Potatoes (adapted from chowhound.com)
Total Time Required: 45 minutes, Active Time: 30 minutes
Ingredients:
- 1 1/2 pounds (25-30) small round potatoes
- 8 ounces crumbled blue cheese
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Boil the potatoes in lightly salted water for 10 minutes, until they are slightly soft but not overdone. Drain the potatoes.
Cut a thin slice off of the bottom of each potato so it will sit flat and cut another thin slice from the top of each potato. Use a small melon baller or small spoon to scoop out the potatoes from the top, leaving some of the potato and the skin intact. Set the scooped out potato shells aside. (Save the scooped out potato insides for another use.)
In a small sauté pan, sauté the onion and garlic in the olive oil. Once the onion & garlic have cooked for a few minutes, remove them from the heat and let them cool. Combine the blue cheese, sour cream, salt and pepper, and rosemary in a medium bowl. Add in the onion and garlic, mixing the ingredients thoroughly.
Use a small spoon to spoon the filling into the potatoes. Bake the filled potatoes on a baking sheet at 400º F for 10 minutes. Set the tray under the broiler for 1 – 2 minutes, watching them closely, to brown the tops. These can be made ahead, refrigerated, then reheated just before serving.