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
1/2 cup soy yogurt or tofu pureed
1 tsp. sesame oil
1 tsp. vegetable bouillon powder
1/2 tsp. horseradish
1. Clean the potatoes well.
2. Bake them or boil them.
3. Meanwhile, make a “ricotta cheese” from the soy yogurt or pureed tofu mixed with the seasonings.
4. 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.
5. Fill the hole with a portion (1/2 teaspoon or so) of the soy yogurt/tofu mixture.
6. Top with a few pieces of chives, or fried onions, or sun-dried tomatoes or other topping of choice.
| Yield: | 24 servings |
| Prep Time: | 0 hr 15 mins |
| Cook Time: | 0 hr 20 mins |
| Ready In: | 0 hr 20 mins |
| Category: | Appetizer |
| Main Ingredient: | Vegetables |
| Cooking Method: | Baking |
| Recipe Tags: | Filled baby spuds |
