This Stuffed New Potatoes with Cheese and Herbs recipe is just in time as spring is just around the corner. These little gems are easy to prepare ahead of time, and I dare you to eat just one.
These are so delicious and perfect for an Easter or Passover appetizer, or any springtime entertaining you are planning to do.
Beautiful and delicious. What’s more to want?!
Seek out red, white/yellow and purple new potatoes. They are easily found in most major supermarkets, or at gourmet food shops.
Their colorful exterior are simply beautiful and just scream: Spring is here!
It’s about time!!
Simply boil the potatoes for 15 minutes, and then split them down the middle, lengthwise, and then use a small, sharp knife to cut out the centers.
Scrumptious little boats for the delicious cheese and herb filling!
Just look at that color!
And the cheese and herb filling couldn’t be easier, and not too heavy, either.
Light cream cheese, Greek yogurt and fresh herbs…now we’re talking!
This cheese and herb filling is ready for some gorgeous new potatoes!
And these bite-sized treats are delicious at room temperature. Which means you can easily prepare these hours (even the night before) you are ready to serve them.
How awesome is that? Use a pastry bag and a large tip for fancy filling. Or, just pull out a small spoon, and you’re good to go.
So festive and so yummy!
Now, hurry up, Spring is almost here!
Let’s whip up this Stuffed New Potatoes with Cheese and Herbs recipe!
- ⅓ cup fresh chives, snipped, plus more for garnish (about 1 tablespoon)
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 4 fresh basil leaves, finely chopped
- ½ cup light cream cheese, room temperature
- ¼ cup plain Greek yogurt
- 1 shallot, finely chopped
- Kosher salt and freshly ground black pepper
- 6 - 8 small new potatoes (preferably a combination of red, white and purple)
- Place all the chopped herbs in a small bowl and add the cream cheese, yogurt and shallot. Season with ¼ teaspoon salt and a healthy pinch of pepper. Stir well to combine.
- Place the potatoes in a large pan with enough water to cover the spuds by 2 inches.
- Bring to a boil, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Let cool.
- Halve the potatoes lengthwise.
- Using a small sharp knife (or a small melon baller), cut and scoop out about half of the flesh from each potato half, leaving about ½-inch thick around the edges.
- Place the cheese/herb mixture in a pastry bag with a large tip and pipe into the potato halves, or, use a small spoon.
- Transfer to a serving plate, sprinkle the remaining snipped chives over the top.
- Serve and enjoy! (Can be made up to 8 hours before serving)