Oxford Harvest Horseradish Cheese

Stuffed Fingerling Potatoes with Horseradish Cheddar

Ingredients:

• 12 fingerling or small new potatoes
• 2 tablespoons olive or vegetable oil, divided
• Salt and ground black pepper to taste
• ¼ cup heavy cream
• 1 tablespoon Salted Butter
• 4 ounces Horseradish Cheddar, grated (about 1 cup)
• 4 tablespoons chopped cooked bacon
• 2 tablespoons Sour Cream 
  
• 2 tablespoons chopped fresh chives

Preparation:

• REHEAT oven to 350°F. On a baking sheet with sides, toss potatoes with 1 tablespoon of oil and season with salt and pepper. Roast until tender when pierced with skewer or paring knife. Remove from the oven and let cool completely.
• SPLIT potatoes lengthwise. With a small spoon, scoop out most of the flesh, leaving sturdy shell; set shells aside.
• MASH potato flesh in a saucepan thoroughly with a fork; mix in cream and butter. Stir over medium heat until hot, then stir in cheddar and bacon. (If not serving immediately, refrigerate shells and filing separately.)
• REHEAT oven to 350°F. Toss potato shells with remaining 1 tablespoon oil and season with salt and pepper. Arrange on a baking sheet and bake for about 10 minutes or until golden.
• FILL shells with the potato-cheddar mixture with a pastry bag or spoon. Return to oven until heated through. Garnish tops with sour cream and chives.

Recipe From: https://www.cabotcheese.coop/recipe/stuffed-fingerling-potatoes-with-horseradish-cheddar (07/06/20)

Recipe coming soon