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

Cook Time 25

Total Time 35

Servings appetizers

Calories 64kcal

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