Filled Baby Spuds
24 baby potatoes
handful chives, finely minced
handful fried onions
few black olives, finely chopped
2 sundried tomatoes, minced
1 red bell pepper, finely minced
1 cup soy yogurt or tofu pureed
1 tsp. sesame oil
1 tsp. vegetable bouillon powder
1/2 tsp. horseradish
1. Clean the potatoes well.
Bake them or boil them.
2. Meanwhile, make a “ricotta cheese” from the soy yogurt or pureed tofu mixed with the seasonings.
3. When the potatoes are done, and have cooled off slightly, using a small melon baller, cut out a small portion on the
top of one side of the potato.
4. Fill the hole with a portion (1/2 teaspoon or so) of the soy yogurt/tofu mixture.
5. Top with a few pieces of chives, or fried onions, or sun-dried tomatoes or other topping of choice.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 5 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Vegetables | |||
| Cooking Method: | Baking |
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| Recipe Tags: | Filled | baby | spuds | appetizer |
