Le Ciel de Charlevoix Blue Cheese-stuffed Baby Potatoes

Le Ciel de Charlevoix Blue Cheese-stuffed Baby Potatoes
  • 50 appetizers
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time

Ingredients

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  • 25

    1 inch (2.5 cm) baby potatoes

  • 1/4 cup
    (60 mL)

    table cream 15% m.f.

  • 1/4 cup
    (60 mL)

    2% milk

  • 2 oz
    (60 g)

    Le Ciel de Charlevoix Blue cheese, crumbled

  • 4 tsp.
    (20 mL)

    chopped fresh coriander

  • Freshly ground pepper to taste

Preparation

Preheat oven to 350°F (180°C).

Put baby potatoes on a baking sheet and bake for 40 minutes or so.

Take out of the oven and cool.

Cut potatoes in two and, using a melon baller, gently scoop out flesh keeping the peel intact to serve as a shell.

Mash the flesh and mix in cream, milk, blue cheese, coriander and pepper.

Spoon about 1 Tbsp. (15 mL) into each shell.

Source: pommedeterreQuebec.com