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Easy 3-Ingredient Stuffed Mini Potatoes
These 3-Ingredient Stuffed Mini Potatoes are tiny appetizer bites full of rich Mediterranean flavours from sun-dried tomatoes, olives and cheese. Ideal finger food for a party.
Course
Appetizer
Cuisine
Greek, Italian, North American
Diet
Gluten Free, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
appetizers
Calories
64
kcal
Author
Elaine
Ingredients
6
mini
potatoes,
halved (or 12 of the tiny 1- inch diameter ones)
1
teaspoon
olive oil
extra virgin
sea salt and pepper
to taste
½
cup
creamy goat cheese
2
tablespoons
oil-packed sun-dried tomatoes,
finely chopped
2
tablespoons
quality olives of your choice,
pitted, finely chopped
Instructions
Heat oven to 425°F.
Scrub the mini potatoes and slice in half. If using the tiny ones, just slice a little off one side of each potato so they will sit upright.
Toss the potatoes with a little olive oil and sprinkle with sea salt and pepper.
Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
Arrange the potatoes on the sheet so they are spaced apart and not touching one another.
Roast for 20 - 25 minutes, turning half way through the cooking time until the are easily pierced with a fork.
Remove from oven and cool slightly before filling.
While the potatoes are cooking, stir together the goat cheese, chopped sun-dried tomatoes and olives.
Remove a tiny scoop of each potato to make a small cavity. Save for another use.
Fill and mound with the goat cheese mixture. Serve.
Nutrition
Calories:
64
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
64
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Vitamin A:
135
IU
|
Vitamin C:
9.9
mg
|
Calcium:
19
mg
|
Iron:
0.5
mg