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Fresh pasteurized milk, bacterial culture, salt, horseradish flavour, microbial enzymes.

Stuffed Fingerling Potatoes with Horseradish Cheddar


  • 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


  • 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

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