Mini Stuffed Potatoes
If anyone knows what to do with cheese, it’s Anna—cheesemaker, recipe developer, and food writer extraordinaire.. These mini stuffed potatoes made with Landmark Creamery’s Anabasque are just the tasty bite-size appetizer we all need to be indulging in this winter.
Ingredients
5 thin slices of prosciutto
20 small gold or red potatoes
5 teaspoons stone ground mustard
20 cornichons
5 ounces Landmark Creamery Anabasque (or raclette-style cheese)
Chopped parsley or herbs for garnish, optional
Directions
Cut each prosciutto slice into 4 pieces.
Boil the potatoes in well-salted water until they’ve softened enough that a knife goes in easily. Drain the potatoes and let cool.
One potato at a time, cut a small slice from one end so the potato can stand on its end. Cut off the opposite end of the potato and scoop out a little less than a tablespoon of potato from the center, leaving the walls intact.
Stand the potatoes on their ends, hole side up. Smear ¼ teaspoon mustard inside each potato. Wrap each cornichon in a piece of prosciutto and place one inside each potato.
Thinly slice the Anabasque into 20 pieces and place them on the potatoes. Hold until ready to serve.
When ready to serve, preheat the oven to 350 degrees F. Bake the potatoes until warmed and cheese is melted, 4-6 minutes. Garnish with chopped herbs. Serve warm.
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