CHEF SEAN BEGIN / THE DAILY DISH
12 small red potatoes (fingerling or bliss)
1/8 c olive oil
2 t chopped garlic
2 t lemon juice
salt & pepper to taste
Cut potatoes in half crossways, and cut a small slice off the rounded end of each half so it sits flat on the baking pan. Using a melon baller, scoop out the enter of each potato half. Mix together olive oil, garlic, lemon juice and salt.pepper, and toss with potatoes. Roast in a 400 degree oven until tender, about 15 minutes. Let cool to room temperature. Put fillings (recipes follow below) in individual ziploc bags. Cut a small corner off each bag and pipe into the cooled potatoes.
BLUE CHEESE AND WALNUT FILLING
4 oz cream cheese
4 oz blue cheese
1 oz heavy cream
1T chopped fresh tarragon
Toasted walnut halves for garnish
Mix ingredients in a food processor. Put filling in potato halves and garnish with walnuts.
SUNDRIED TOMATO AND GOAT CHEESE FILLING
4 oz cream cheese
4 oz goat cheese
2 oz sundried tomatoes (reconstituted)
1 T fresh basil
toasted pine nuts for garnish
Mix ingredients in a food processor. Put filling in potato halves and garnish with pine nuts.
MAPLE CHEDDAR PECAN FILLING
4 oz shredded cheddar cheese
4 oz cream cheese
2 T maple syrup
toasted chopped pecans for garnish
Mix ingredients in a food processor. Put filling in potato halves and garnish with pecans.
