When planning a party remember: small bites rule! I have never seen baby blue potatoes look cuter than these adorable specimens topped with a mix of tofutti, lox, dill and caviar to showcase this one-bite delight.
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, 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
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