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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
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
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
½
cup
creamy goat cheese
2
tablespoon
oil-packed sun-dried tomatoes,
finely chopped
2
tablespoon
quality olives of your choice,
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