AUTHOR: Julia TITLE: Easy Hors d'Oeuvres DATE: 12/10/2008 12:28:00 PM ----- BODY:

One of my most impressive hors d’oeuvre is also the easiest: Baby Potato Skins. I usually fill them with truffle Carpaccio and tallegio cheese, but they would also be delicious with a more traditional filling of cheddar, bacon and scallions.

Start with tiny yellow potatoes, less than an inch in diameter. I pick through the supermarket bins of new potatoes to find the smaller.

Cut the potatoes in half. Scoop out the center with a melon-baller.

Toss the potatoes with olive oil, garlic and salt. Roast at 425F, cut side down, until the potatoes are browned on the bottom and tender.

Flip the potatoes over. Fill with truffles slices and tallegio. Put them back in the oven until the cheese melts. Serve hot and gooey.

I'm submitting this recipe to this month's potato ho down, a monthly round-up of recipes from around the blogosphere featuring this illustrious tuber. This month's ho-down is sponsored by the fine women at Where's My Damn Answer?

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----- COMMENT: AUTHOR:Blogger Psychgrad DATE:12/10/2008 05:18:00 PM I'm sure these would be a total hit. Great for having company over..if they actually lasted that long.

Any ideas for what to do with the potato that is scooped out? ----- COMMENT: AUTHOR:Blogger Heather DATE:12/10/2008 10:44:00 PM those are lovely! what a creative use for potatoes! i love it!! ----- COMMENT: AUTHOR:Blogger Maris DATE:12/11/2008 11:49:00 AM These looks so good! Hors d'Oeurves are one of my favorite things to make, I love noshing on finger food. ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:12/11/2008 04:34:00 PM I'm always looking for easy apps, and what's easier than this? Maybe not truffles for every day, but melted cheese and chopped red bell pepper? Thanks! ----- COMMENT: AUTHOR:Blogger melissa DATE:12/11/2008 05:44:00 PM Great entry! Totally novel. ----- COMMENT: AUTHOR:Blogger Julia DATE:12/12/2008 06:35:00 AM Psychgrad, these definitely go fast! I usually serve them in waves to make sure there's enough to go around. There's not much "scoop out" at the end, but you could certainly toss them into a soup or boil them and freeze them for a later use. I wouldn't recommend freezing them raw.

Heather, Thanks!

Maris, Me too! I could make a complete meal out of snacky food.

Lydia, That sounds like a great combo. I was also thinking caramelized onions and gruyere.

Melissa, Thanks! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:12/14/2008 01:13:00 AM Yum, yum. Can't wait to try them. Like the idea of gruyere and caramelized onions: a mock up of French onion soup. ----- COMMENT: AUTHOR:Blogger Elra DATE:12/21/2008 11:04:00 AM This seems unbelievably easy and looks really delicious.
Cheers,
Elra ----- --------