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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A cream cheese filled potato dish that can be used as an appetizer or a side dish. They're best served room temperature. Ingredients:
24 small potatoes(yukon gold, new, red, etc)--not peeled |
12oz cream cheese, softened |
1/2 cup pimento stuffed green olives, sliced |
2t fresh chives, chopped |
Directions:
1. Boil potatoes for about 20 minutes until tender, but still firm.
2. Cool completely.
3. Combine cream cheese, olives and chives.
4. When potatoes are cool, slice small bit off bottom of each(so that they will set upright). Slice off top of each potato and carefully scoop out insides to within about 1/4 inch of sides, and leaving some meat on the bottom.
5. Fill each potato with cream cheese mixture and top with chives for garnish, if desired.
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