Baby blue potatoes have never looked cuter. They are topped with a mix of tofutti, lox, dill and caviar for a one-bite delight. When boiling the potatoes, monitor so you do not overcook them, they should not be mushy. To plate, cut a tiny bit off the bottom to create a flat base.
MAKES ABOUT 30 BITES
COOK THE POTATOES
1 bag blue baby potatoes
Boil potatoes for 7-8 min. Run under cold water to cool, drain. Let cool.
PREPARE THE POTATOES FOR STUFFING
When cool enough to handle, cut a slice off the top and bottom, so potato will sit upright. With a sharp knife, core out the centers of each potato, maintaining the shape.
MAKE THE STUFFING
1/4 CUP Tofutti Better Than Cream Cheese, room temp
3 slices lox, minced
1 TB dill, minced
Tofutti Better Than Sour Cream
John West Black Lumpfish Caviar
Mix the Tofutti cream cheese with lox, and dill. Using a small spoon, stuff each potato with the mixture. Top with a small dollop of Tofutti sour cream, a sprinkling of dill, and a little pile of the caviar.
Check out our other recipes featuring mini ingredients in 13 Everything Mini