In moments like this i think "Oh, everyone will LOVE knowing how to make these," which is quickly followed by "Am I crazy to be sharing this? This is so good I should keep it a secret!" But when all is said and done, most everyone I know is looking for a great entertaining staple: a finger food that can be made quickly, easily, in advance, and requires very little - if any - preparation before the guests arrive.
In this case, delicious and tender baby redskin potatoes are filled with a delicious and creamy mixture of cream cheese and blue cheese, then sprinkled with bacon. The result is a room temperature appetizer that doesn't require any special chilling or warming - it truly is best at room temperature. In fact, make these little babies the night before your party and stick them in the fridge. Pull them out and about an hour before your guests arrive and let them come to room temperature. That's it. Done. I promise.
Creamy Blue Cheese Stuffed Potatoes
- 24 baby red potatoes, cleaned and cut in half with a tiny slice taken from the opposite end of the cut end so that they will stand cut-side up
- 6 oz of good quality blue cheese, such as Point Reyes
- 4 oz light cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 4 Tbsp heavy whipping cream
- salt and pepper
- 4 slices bacon, cooked until crisp and chopped into bits (optional, omit for vegetarian)
- 2 Tbsp fresh chives, chopped
In a large pot of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 minutes. Drain and let the potatoes cool until you can handle them.
Using a melon baller or small spoon, scoop a small well from the cut half of each potato. Season lightly with salt and pepper and set aside.
In the bowl of a standing mixer, combine the blue cheese, cream cheese, butter, and heavy whipping cream until smooth with the consistency of frosting. Use more or less whipping cream to manage the consistency. Add salt and pepper to taste.
Using a pastry bag or a zip top bag with one corner snipped off, pipe a generous dollop of the cheese mixture into the well created in each potato. Then, if desired, sprinkle with homemade bacon bits and chives. Serve at room temperature.
Makes 48 appetizers
