Marinated Goat cheese herb only 37 Edit
Potato Bites 3 4 Angle 1
Potato Bites 3 4 Angle 1

Ingredients

2 ounces prosciutto (about 4 slices)

2 pounds baby Yukon Gold potatoes (about 15 potatoes)

2 tablespoons olive oil

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 container (6.2 ounces) Laura Chenel Thyme & Rosemary Marinated Goat Cheese

¼ cup Laura Chenel Plain Probiotic Yogurt

Fresh thyme sprigs to garnish (optional)

Marinated Goat Cheese Twice-Baked Potato Bites

Print
Serves:
4 - 6
Cook Time:
1 hour, 30 minutes

Creamy, melty marinated goat cheese, crispy prosciutto, and fluffy potato make the perfect one-bite appetizer for family gatherings.

Ingredients

2 ounces prosciutto (about 4 slices)

2 pounds baby Yukon Gold potatoes (about 15 potatoes)

2 tablespoons olive oil

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 container (6.2 ounces) Laura Chenel Thyme & Rosemary Marinated Goat Cheese

¼ cup Laura Chenel Plain Probiotic Yogurt

Fresh thyme sprigs to garnish (optional)

Instructions

Preheat the oven to 375 degrees. Line two rimmed sheet pans with parchment paper.

Place the prosciutto slices on one of the prepared sheet pans, and bake until crispy and golden brown, about 10 minutes. Transfer the prosciutto pieces to a paper towel-lined plate. When cool, break into small chips; set aside.

On the second sheet pan, toss the potatoes with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Pop the potatoes into the oven, and bake until a knife is easily inserted into the flesh, about 20 minutes.

When the potatoes are just cool enough to handle, slice the tops off the potatoes. Using a melon baller or small spoon, gently scoop out most of the flesh from inside the skins. Remove and discard the skins from the potato tops; add the remaining potato flesh to the bowl.

Drain and crumble the goat cheese, reserving the marinating oil. In a bowl, mash the potato flesh, then stir in the yogurt, half of the crumbled goat cheese, 2 tablespoons of the marinating oil, 1 teaspoon salt, and ½ teaspoon pepper, mixing until smooth and fluffy. Taste and adjust the seasoning with a bit more salt and pepper, if needed. (You should have about 2 cups filling.)

Spoon the filling into each of the potato skins so each potato has a fluffy mound on top. Bake until golden brown and warmed through, about 20 minutes.

To finish: Top each warm potato bite with a few crumbles of the remaining goat cheese, some of the crispy prosciutto chips, and a sprig of thyme, if using. Serve warm.

Squash Blossom Tempura

Squash Blossom Tempura with Goat Cheese, Cherry Tomato, and Arugula Pesto

Beet Goat Cheese Fennel Pollen Terrine

Beet, Goat Cheese & Fennel Pollen Terrine

Goat Yogurt Guacamole

Goat Yogurt Guacamole