The appetizer, Chic bistro

Stuffed baby potatoes with herbed cream cheese

Name: Stuffed baby potatoes with herbed cream cheese
Prep time: 30 min
Total time: 1 h 10 min
Yield: 6 people
Cuisine: Chic bistro
Ingredients: 900 g Baby potatoes; 200 g Garlic and herb cream cheese; 1 bunch Chives; 1 tsp Sweet paprika; 3 tbsp Olive oil; 1 pinch Fleur de sel; 1 pinch Pepper

Stuffed baby potatoes with herbed cream cheese are an appetizer for 6 people, made with small roasted potatoes filled with herbed cream cheese. They take 30 minutes of active work, can be started the day before, rate as easy, and cost about €1.20 per person. The key is filling them right before serving, so the warm potato meets the cold cheese.

Small roasted potatoes, crisp outside, filled with a soft herbed cheese, a gentle appetizer that kids love just as much as adults.

For: 6 people
Work: 30 min
Total time: 1 h 10
Prep: Prepared the day before
Difficulty: Easy
Cost per person: €1.20
Calories per person: 95 kcalcalculated by Kiloach, your weight coach

Under a slightly crisp skin, the potato stays soft and meets the cool, herby cream cheese on top, an appetizer that beats a bowl of chips without any extra effort. Paprika adds color and a mild bite, chives bring freshness, and fleur de sel gives that little crunch that makes each bite interesting.

This is the appetizer for a spring or summer dinner with friends, the kind you set out on the table while everyone catches up before sitting down to eat. Kids love them too, which makes them an easy pick for a family gathering where everyone grazes from the same platter.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before 2 steps, 30 min
The same day 2 steps
Before the guests arrive 1 step, 10 min
When it's time to serve 1 step

The day before, roast the baby potatoes and keep them in an airtight container in the fridge. The morning of, hollow them out and make the cheese filling, keeping it in a piping bag in the fridge. Right before your guests arrive, pop the potatoes back in the oven for 10 minutes to crisp up, then fill them only when you're ready to serve.

The ingredients

6 people

Fruits and vegetables

Baby potatoes 900 g
Chives 1 bunch

Dairy

Garlic and herb cream cheese 200 g

Pantry

Sweet paprikaoften in the pantry 1 tsp
Olive oiloften in the pantry 3 tbsp
Fleur de seloften in the pantry 1 pinch
Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

Wash and dry the baby potatoes, toss them with the olive oil, salt and pepper, and roast at 200°C until tender. 30 min

Poke a potato with the tip of a knife, it should slide in without resistance.
Let them cool, then store in an airtight container in the fridge.

Don't cover them while still warm, the trapped steam will make them soggy.

The same dayDuring the day, whenever you get a moment.

Slice a small cap off the top of each potato, scoop out a little of the center with a teaspoon, and trim a thin slice off the base so they stand upright.

Keep the scooped out flesh, you can mix it into the cheese for a softer filling.
Mix the cream cheese with chopped chives and pepper, and transfer it to a piping bag in the fridge.

A pinch of lemon zest in the cheese gives it a little lift.

Before the guests arriveThe last hour, right before the doorbell rings.

Put the potatoes back in the oven for 10 minutes at 200°C to crisp them up again. 10 min

They should be warm, not scorching, otherwise the cheese will melt on top.

When it's time to serveThe final touches, right in front of your guests.

Fill each potato with cheese, dust with paprika and fleur de sel, and arrange on a platter.

Fill them right before serving, warm potato with cold cheese is exactly the contrast you want.

Our tips to get it right

Pick firm baby potatoes with no sprouts, they stand up better once you trim the base.
Don't fill the piping bag too early in the morning, the cream cheese loses some of its structure if it sits out too long before you actually pipe it.
No piping bag? A small spoon works just fine, the result is just a little less neat.

The variations

Swap the garlic and herb cream cheese for fresh goat cheese mashed with a fork, for a sharper flavor.
For a richer version, scatter crumbled crispy bacon over the cheese right before serving.
To save time, fill the potatoes while they're still warm from the first roast and skip the second bake, the contrast is softer but it still works.

What to serve it with

A glass of dry white wine
Other cold appetizer bites
Homemade lemonade for kids

Storage

The roasted potatoes, without filling, keep for 2 days in the fridge in a sealed container. The cheese filling also keeps for 2 days in the fridge. Don't freeze this dish, neither the potatoes nor the cream cheese hold up well.

Questions about this recipe

Can I use a different cream cheese instead of garlic and herb?

Yes, plain cream cheese with your own garlic and herbs works just as well. Fresh goat cheese is also a great option if you want a sharper flavor.

How do I arrange these nicely on a platter?

Stand them upright, packed closely together on a large platter, with a few whole chive sprigs tucked in between. A drizzle of olive oil right before serving adds a bit of shine.

Can I make these for more than 6 people?

Yes, the recipe scales up easily, just keep the same proportions per person. Allow a little extra oven time if you're roasting a large batch of potatoes at once.

Do I need to peel the baby potatoes?

No, the thin skin of baby potatoes is meant to be eaten and turns crisp when roasted. That's exactly what gives this recipe its characteristic crunch.

Can stuffed baby potatoes with herbed cream cheese be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make stuffed baby potatoes with herbed cream cheese?

Allow 1 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in stuffed baby potatoes with herbed cream cheese?

About 95 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does stuffed baby potatoes with herbed cream cheese cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.