Let these Rustic Roasted Potato Canapés steal the show at your next party. Perfectly bite-sized, creamy and delicious.
Cut a small slice off the bottom of the baby potatoes to provide a flat base for each one to stand on. Slice off the top as well.
Next, using a 1/4 teaspoon measuring spoon, carve out half of the inside of each potato. Be sure to preserve the sides and peel. Carve about half way down into each potato. Take care not to carve through the bottom.
Toss in a bowl with a pinch of salt, pepper, and 1 tsp olive oil.
Bake in the oven for 15 minutes. Pull out and set aside until filling is ready.
Bring a medium pot of water to a boil. Add the three Yukon gold potatoes, and boil until tender. Turn off the heat.
Drain the potatoes and return to the pot. Add butter, sour cream, cream cheese, 1 tbsp chive. Season with salt and pepper to taste. Mash and mix well to combine. Be sure to mash well and remove all large lumps. The filling will be thick.
Transfer the filling to a piping bag. Pipe filling in each roasted baby potato. Garnish with chive and serve immediately.
If needed, store filled potatoes in a warming drawer or extremely low-temperature oven until ready to serve. Top with chive immediately before serving.
Note, this will make 14 - 20 canapés depending on how the size and quantity of baby potatoes in the bag you purchase.