Title : Baby Red Potato with Caramelized Onions and Cheddar Cheese
link : Baby Red Potato with Caramelized Onions and Cheddar Cheese
Baby Red Potato with Caramelized Onions and Cheddar Cheese
Hors d'oeuvres or appetizers have a unique place in a meal. Unlike other courses that are meant to fill you up, appetizers are supposed to stimulate the taste buds and get your appetite going before the main course of the meal. They are very flavorful but typically are served in small portion sizes. This week I am presenting baked party hors d'oeuvres. Not the kind you serve yourself on a plate and eat with a fork. The kind that pass by on a tray waiting for you to reach out and pop one in your mouth while holding on to your drink and carrying on your conversation.
Bite sized, packed with flavor and served straight out of the oven these baked potatoes in some ways are a mini-version of the popular baked spud eaten with sour cream, cheese and chives. But unlike their bigger counterparts, these are baked with the filling. Using organic potatoes lets you can keep the skin on. Baking the potatoes whole before adding the filling makes them tender without overcooking the filling.
In my house potato dishes are very well received because my daughter loves potatoes. This one is no exception. She loves how you can pop these in your mouth on the go without getting your hands dirty. Next time you throw a party consider making these potatoes as an appetizer. You can use any color potatoes just make sure they are really small in size.
You will need
10-15 baby red potatoes
1/4 red onion
1 tsp. oil
1 few twigs of thyme or any fresh herb of choice
1/4 cup cheddar cheese
salt and black pepper to taste
Preheat the oven at 375 F. Wash and clean the potatoes. Dry them and place them on a baking sheet. You can place a parchment paper on the sheet before placing the potatoes. Bake for 30-40 minutes.
Meanwhile, slice the onions. Heat oil in a pan and saute the onions until caramelized. Dice the cheese into small cubes and combine with the remaining ingredients. Keep aside until needed.
Let the potatoes cool on the tray. The skin will crinkle and crisp up a little but it will soften as the potato cools. While the potato is still warm cut it in half along the widest diameter.
Using a melon baller or a small spoon scoop out the center of the potatoes.
Add a little of the scooped out potato to the prepared filling. Reserve the rest for another dish. Using a spoon fill the potatoes with the filling. Do not overfill.
Bake the stuffed potatoes for 10-12 minutes or until the cheese has melted. Serve hot!
Enjoy!
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