Every time I am in the supermarket and see the bags of baby potatoes, I think, “ooh, how cute.” Well, these can come in really handy for creating small bites at your next gathering. And the blue ones add a bit of mystique to the dish, though the tri-color potatoes would be lovely as well. Tip: Monitor the potatoes when boiling, so they do not overcook, they should not be mushy. Pierce one with a knife, and when it can go through easily, they are done. To plate, cut a tiny bit off the bottom which creates a flat base.
To add more delight to hosting guests in your home, I created an entire party menu of little bites which you can view in my Mini Party theme.
MAKES ABOUT 30 BITES
COOK THE POTATOES
1 bag blue baby potatoes
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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
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Tofutti Better Than Sour Cream
dill, minced
John West Black Lumpfish Caviar
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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
