Mini Stuffed Potatoes

Estimated read time 2 min read



A mashup of a popular cocktail and two-bite party appetizer, these little potato shells combine our Dirty Martini dip with a twice-baked potato. Roast baby Yukon Gold potatoes until tender, then fill them with the creamy, salty, and tangy filling made with tangy blue cheese, cream cheese, and briny olive juice. A sprinkling of chopped gin-marinated olives adds a bright finishing touch to complete these bite-sized treats.

Frequently Asked Questions

  • What is in a Dirty Martini?

    A Dirty Martini is a variation of the classic Martini. It uses the same base spirits, such as gin or vodka, as well as vermouth, but includes olive brine for a more savory, briny flavor. The amount of olive brine varies by recipe, and some versions omit the vermouth entirely.

  • What are Castelvetrano olives?

    Castelvetrano olives are pale green Italian olives with a firm, meaty texture and a mild, buttery flavor. Toss them into salads, or use them as a cocktail garnish or pizza topping.

  • What’s the difference between yellow potatoes and Yukon Gold potatoes?

    Yukon Gold potatoes are a hybrid of white and yellow potatoes. They have a rich, buttery flavor with subtle nutty notes and are considered an all-purpose potato for roasting, mashing, and frying. Yellow potatoes are a general category of potatoes that includes Yukon Golds. They are slightly more waxy than Yukon Golds and have a buttery flavor with a creamy texture.

Notes from the Food & Wine Test Kitchen

The size of baby Yukon Gold potatoes makes them ideal for serving as an appetizer but removing the filling can be tricky. Use a small melon baller or rounded teaspoon to help remove the filling from the skins. If you don’t have a piping bag, cut a small hole in the corner of a large ziplock bag to use as an impromptu piping bag.

Make ahead 

The potatoes can be roasted and hollowed and stored in an airtight container in the refrigerator for up to two days. Store the potato filling in a separate airtight container. Reheat the potato filling in the microwave until slightly warm before filling the potato skins and broiling as directed.



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