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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 40 |
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These hearty and yummy treats are easier to make than a normal stuffed potato and are a perfect appetizer. The fingerlings are so small and tender that theyâll disappear in a flash. Ingredients:
2 pounds fingerling potatoes |
1 large baking potato |
1/3 cup sour cream |
2 ounces cream cheese, softened |
1 tablespoon butter |
1/4 teaspoon salt |
1/8 teaspoon pepper |
7 thin slices monterey jack cheese |
1 tablespoon chopped ripe olives |
2 green onions, thinly sliced |
Directions:
1. Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
2. Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
3. Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet.
4. Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths. Yield: 40 appetizers.
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