Uh Yum!! So the funny thing is my husband sitting down for dinner to a fully decorated plate. He is my Guinea Pig and visual support. I thought these would be perfect for company or to bring to a party/dinner so I tried them out on Herb and I was right!! We enjoyed every last one.
WHAT YOU NEED:
10 baby red potatoes (or white…the reds were on sale add more if you want more)
1 Cup grated fresh parm cheese
1/4 cup chopped chives save some tips for garnish(I cut them with scissors while holding a bunch)
1/2 Cup Greek yogurt strained (just to make it a little thicker but optional)
2 Tbls butter
1/4 Cup cream (any kind light, half & half, heavy just to help consistency)
1 clove garlic (minced with a microplane)
1 lemon, zest and juice
lots of fresh cracked pepper
1/4 cup panko
1/4 cup grated parm (shake cheese, it just works perfect for this)
1 tsp butter
WHAT YOU DO:
Boil potatoes until tender.
Let them cool so you can handle them.
Cut in half with a sharp knife and cut a tiny slice from bottom if they do not stand on their own. (A dull knife will squish them, you want them to be pretty and the skin to stay in place)
Using a melon baller, carefully scoop out the inside, leaving some on the sides so they will hold the filling and not fall over (see photo).
Place the scooped out potatoes in a baking dish lightly drizzled with olive oil (so they don’t stick) and put the filling in a large mixing bowl.
Add the lemon, yogurt, chives, garlic and butter to potato filling and mash with a fork. A food processor will make them to smooth and for this you want texture.
As needed add the cream until you get a thick/somewhat chunky consistency that will stand on its own but is not dry. (if it is too wet it will melt out of the base, too dry and they will be dry )
Fill a ziplock bag with the mixture pushing it to the corner and cut the tip off (about 1/4 inch)
Pipe the filling into the potato base so it is a little taller then the edge of the “base”. The bag makes this so much easier then trying to spoon it in and faster.
Sprinkle the panko cheese mixture on the tops and dot with a tiny dab of butter.
Bake at 375 until the tops get brown, about 20 min
Garnish with a few chive tips on each or parsley.