These Greek-inspired Mini Goat Cheese Stuffed Potato Appetizers are fantastic for entertaining. One filling is sweet, the other savory. Both are irresistible! Thank you to The Little Potato Company for helping me share this recipe with you.
Mini Goat Cheese Stuffed Potato Appetizers Recipe – Greek-Inspired
The entertaining season is finally here and I’d be lying if I didn’t say that I was almost as excited for the hors d’oeuvres as I am for spending time with family and friends. smoked salmon bites, 5-minute black bean dip, Mediterranean 7-layer dip…
I could go on and on!
It wasn’t until I made my first batch of Mini Spinach & Artichoke Stuffed Potatoes that I considered using little Creamer potatoes for bite-sized appetizers. But now I’m determined to come up with as many variations as possible to serve at cocktail parties and game day get-togethers.
Enter…goat cheese stuffed potato appetizers!
I was inspired by the dual colors of the Little Potato Company Dynamic Duo Creamer potatoes. Wouldn’t it be perfect to stuff each of them with a complementary filling?
Sweet and savory, both with Greek-inspired flavors.
Goat Cheese Stuffed Potato Appetizers:
Start by boiling the potatoes until tender when pierced with a fork. Take care not to overcook the potatoes so that they don’t fall apart when stuffing them.
While the potatoes are cooking, prepare your two fillings. Divide the goat cheese into two bowls.
The first filling is a simple savory mixture of roasted red peppers and kalamata olives.
The second filling is a riff on baklava, the classic Greek dessert. A drizzle of honey and a sprinkle of chopped pistachios turns the goat cheese into a not-too-sweet filling. And it just works with the potatoes, which shocked the heck out of me when I first made these!
Using a small, sharp knife, cut a small circle out of the top of each potato, then scoop out some of the flesh using a 1/4 teaspoon measuring spoon. If the potatoes are rockin’ and rollin’ around on the cutting board, cut a small slice off the bottom of each potato so that they sit flat.
Stuff one color of the Creamer potatoes with the savory filling and the other color with the sweet filling. Then watch them disappear from the serving platter in minutes!
Mini Goat Cheese Stuffed Potato Appetizers - Greek-Inspired
- 1 1/2 pounds Little Potato Co. Creamer potatoes I used Dynamic Duo
The Savory Filling:
- 2 ounces soft goat cheese chevre, room temperature
- 3 tablespoons diced roasted red pepper
- 4 pitted Kalamata olives diced
- 1 tablespoon minced flat-leaf parsley
- Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender when pierced with a fork, but not falling apart, 15 to 20 minutes. Drain and let the potatoes rest until cool enough to handle.
- While the potatoes are cooking, prepare the fillings. In the first bowl, stir together the goat cheese roasted red pepper and Kalamata olives.
- In the second bowl, stir together the goat cheese, 2 tablespoons pistachios and honey.
- Using a small, sharp knife, cut a small slice off of the bottom of each potato so that they sit flat. Cut a small circle out of the top of each potato, then scoop out some of the flesh with a ¼ teaspoon measuring spoon. Reserve the flesh and top for another use (mix into mashed potatoes!)
- Scoop about 1 teaspoon of the savory filling into half of the potatoes (you could choose one color of potato) and garnish with parsley. Scoop the sweet filling into the remaining half of the potatoes and garnish with the remaining pistachios.
- Arrange on a serving plate. Serve.
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.