June 12, 2010 | Appetizers, Menus, Vegetables
I’ve been busy cooking for 2 days straight, prepping and cooking all of the food for a friend’s daughter’s graduation party today (bummer on the weather!). Usually that means I’d have a ton of things to share with you, but I think just about everything on the menu I’ve done before and blogged about before (although I promise a new recipe at the end of this post!). Things like:
Grilled Asparagus with Prosciutto served with a Balsamic GlazeShrimp Ceviche that I served with tortilla chips instead of in these wonton cupsGuacamole (minus the cilantro per the guest of honor’s request)Pico de GalloBaked Flake Chicken TendersGoat Cheese and Pistachio Crostini with AgaveA selection of tarts (spinach and goat cheese, red pepper with feta and pine nuts, and caramelized onions and gruyere)Vegetable and Shrimp Summer Rolls
But I also made two recipes that I haven’t shared with my readers yet, including a traditional gazpacho recipe and these yummy little stuffed potato bites.The trick to easy party food that everyone is sure to love is to take a popular item and make it into a finger foods. So in this case, I made one bite versions of a double stuffed potato. You can sprinkle them with chives for some color – I omitted that at the request of the guest of honor – and they can be made ahead of time and just heated up for a few minutes in the oven before serving.
- 24 red fingerling potatoes
- 4 tablespoons melted butter
- 8 ounces sour cream
- 1 cup grated sharp Cheddar cheese
- salt and pepper, to taste
- ¼ cup minced chives, optional
- Boil potatoes whole with skins on until they are just barely tender enough to pierce with a fork. Drain, run under cold water, and refrigerate until cool. Slice two discs, about ⅓ of an inch each, out of the center of each potato, then toss the ends into a bowl to prepare the stuffing. Set the potato rounds on a foil lined baking sheet. Microwave the remaining pieces of potato until they are very cooked, then combine with butter, sour cream, cheese, and salt and pepper to taste. You may need to microwave the entire mixture to get the cheese to melt into the potatoes. Use a small ice cream scoop (1 tablespoon size) to top each round with a mound of the stuffed potato mixture. Sprinkle with chives just before serving if using.