Savoury Enter-taters
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
60minutes
Cook Time: 
40minutes
Savoury Enter-taters
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
60minutes
Cook Time: 
40minutes
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Ingredients
2 cups Windsor® Kosher Salt (for roasting)
 
24 baby potatoes (approx. 2 lb / 900 g)
 
1 tbsp vegetable oil
 
1 tsp Windsor® Kosher Salt
 
1 tsp Windsor® Black Peppercorns (freshly ground)
 
Herbed Cheese Filling:
3/4 cup cream cheese spread
 
1 tsp fresh dill (chopped)
 
1/2 tsp garlic (minced)
 
1/2 tsp lemon zest (finely grated)
 
1/8 tsp Windsor® Black Peppercorns (freshly ground)
 
50 g smoked salmon (thinly sliced, or lox)
 
for garnish fresh dill
 
Blue Cheese Filling:
1/2 cup mild blue cheese (crumbled)
 
1/4 cup unsalted butter (softened)
 
1 tbsp fresh chives (finely chopped)
 
2 tbsp toasted walnuts (chopped)
 
for garnish fresh chives
 

 

Preparation
  1. Preheat oven to 350°F (180°C).
  2. Spread 2 cups (500 mL) Windsor® Kosher Salt on rimmed baking sheet; set aside.
  3. Scrub potatoes; dry thoroughly.
  4. Place in bowl together with oil, 1 tsp (5 mL) Windsor® Kosher Salt, and freshly ground Windsor® Black Peppercorns; toss to coat.
  5. Place potatoes in a single layer on top of the Windsor® Kosher Salt. Roast 40 minutes, or until tender when pierced.
  6. Cool, then rub off excess salt; discard salt. Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out part of the inside leaving bottom intact. (Use potato insides for another use, or discard.)
  7. While potatoes are roasting, prepare fillings.
Herbed Cheese Filling:
  1. Combine cream cheese, dillweed, garlic, zest, and freshly ground Windsor® Black Peppercorns.
  2. Transfer to pastry bag fitted with desired tip, or use a teaspoon to fill half of the potato cups, using approx. 1 tsp (5 mL) in each.
  3. Garnish with a small piece of smoked salmon and sprig of dill.
Blue Cheese Filling:
  1. Combine blue cheese with butter and chives.
  2. Fill remaining potato cups as above.
  3. Garnish with walnuts and chives.

Servings: Makes 48 appetizers; 24 Herbed Cheese Filling + 24 Blue Cheese Filling

Tip: If desired, make potatoes all with the same filling – just double the ingredients of desired filling.

Ingredients
2 cups Windsor® Kosher Salt (for roasting)
 
24 baby potatoes (approx. 2 lb / 900 g)
 
1 tbsp vegetable oil
 
1 tsp Windsor® Kosher Salt
 
1 tsp Windsor® Black Peppercorns (freshly ground)
 
Herbed Cheese Filling:
3/4 cup cream cheese spread
 
1 tsp fresh dill (chopped)
 
1/2 tsp garlic (minced)
 
1/2 tsp lemon zest (finely grated)
 
1/8 tsp Windsor® Black Peppercorns (freshly ground)
 
50 g smoked salmon (thinly sliced, or lox)
 
for garnish fresh dill
 
Blue Cheese Filling:
1/2 cup mild blue cheese (crumbled)
 
1/4 cup unsalted butter (softened)
 
1 tbsp fresh chives (finely chopped)
 
2 tbsp toasted walnuts (chopped)
 
for garnish fresh chives
 

 

Preparation
  1. Preheat oven to 350°F (180°C).
  2. Spread 2 cups (500 mL) Windsor® Kosher Salt on rimmed baking sheet; set aside.
  3. Scrub potatoes; dry thoroughly.
  4. Place in bowl together with oil, 1 tsp (5 mL) Windsor® Kosher Salt, and freshly ground Windsor® Black Peppercorns; toss to coat.
  5. Place potatoes in a single layer on top of the Windsor® Kosher Salt. Roast 40 minutes, or until tender when pierced.
  6. Cool, then rub off excess salt; discard salt. Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out part of the inside leaving bottom intact. (Use potato insides for another use, or discard.)
  7. While potatoes are roasting, prepare fillings.
Herbed Cheese Filling:
  1. Combine cream cheese, dillweed, garlic, zest, and freshly ground Windsor® Black Peppercorns.
  2. Transfer to pastry bag fitted with desired tip, or use a teaspoon to fill half of the potato cups, using approx. 1 tsp (5 mL) in each.
  3. Garnish with a small piece of smoked salmon and sprig of dill.
Blue Cheese Filling:
  1. Combine blue cheese with butter and chives.
  2. Fill remaining potato cups as above.
  3. Garnish with walnuts and chives.

Servings: Makes 48 appetizers; 24 Herbed Cheese Filling + 24 Blue Cheese Filling

Tip: If desired, make potatoes all with the same filling – just double the ingredients of desired filling.