Stuffed New Potatoes with Cheese and Herbs
Servings: 4 people
Calories: 286kcal
This Stuffed New Potatoes with Cheese and Herbs recipe is the perfect appetizer for entertaining. You can easily prepare these hours in advance. And you can't believe how delicious they are. They are not heavy and very mouth-poppable!
Print Recipe
Ingredients
- 1/3 cup fresh chives snipped, plus more for garnish (about 1 tablespoon)
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh dill finely chopped
- 4 fresh basil leaves finely chopped
- 1/2 cup light cream cheese room temperature
- 1/4 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
Instructions
- Place all the chopped herbs in a small bowl and add the cream cheese, yogurt and shallot. Season with 1/4 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 1/2-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)
Nutrition
Calories: 286kcal