Make Ahead Appetizers - Salt Baked Baby Potato Cups with Goat Cheese and Walnuts

The key to holiday entertaining is to have a variety of wonderful make ahead appetizers to eliminate the stress on party day, and with the New Year's celebrations just around the corner, everyone is searching for some new and unusual party appetizers to ring in the new year.

This wonderful recipe for Salt Baked Baby Potato Cups with Goat Cheese and Walnuts is certain to please - you won't find these unique make ahead appetizers on every party appetizers table, yet once you try them, these delicious gourmet appetizers will become a party appetizers staple for years to come.

Salt Baked Baby Potato Cups with Goat Cheese and Walnuts courtesy of Kendra Bailey and HomeMade Simple.

Makes 24 hors d’oeuvres.

INGREDIENTS

45 mL (3 tbsp.) walnuts, halved
500 mL (2 cups) and 15 mL (1 tbsp.) kosher salt
24 red bliss potatoes, or other small potatoes of your choice
30 mL (2 tbsp.) canola oil
5 mL (1 tsp.) ground pepper
225 grams (8 ounces) goat cheese or chèvre, room temperature*
30 mL (2 tbsp.) chives or green onions, minced
5 mL (1 tsp.) rosemary or thyme, minced
Extra sprigs of rosemary or thyme, for garnish
*115 grams (4 ounces) cream cheese and 115 grams (4 ounces) goat cheese can be substituted.

DIRECTIONS
Preheat oven to 190°C (375°F).
Spread walnuts on baking sheet and toast for 8 minutes. Set aside. Lower oven temperature to 180°C (350°F).
In a large bowl, toss potatoes in canola oil, pepper and 15 mL (1 tbsp.) salt.
Spread 500 mL (2 cups) of kosher salt on a baking sheet. Spread potatoes evenly on salted baking sheet and roast for about 35 minutes or until tender when pierced. Let cool, and then rub off the excess salt.
While the potatoes are cooking, combine goat cheese, onion and rosemary (or thyme) in a medium-sized bowl.
Cut off tops of potatoes and scoop out half of the inside. A melon baller works well for this. Discard the potato insides or save for another use, such as homemade hashbrowns or to add to soup or stews.
Fill each potato cup with goat cheese mixture and top with a halved walnut. Garnish the serving platter with extra sprigs of herbs.

Tip: Use a pastry bag to fill your potato cups. If you don’t have one, create your own by filling a large re-sealable plastic bag with cheese mixture and snipping off the bottom corner. Be sure to squeeze the bag from the top and not the bottom, so the filling doesn’t overflow over the edge.

Tip: To add extra flair to your presentation and prevent your potatoes from tipping over, spread rock salt on a platter and nestle the potatoes into it.

Tip: To save time before your party, bake the potatoes and scoop out the insides a day ahead of time. Just brush the potatoes in oil and store in an airtight container in the refrigerator. You can also make cheese mixture the day before. When ready to serve, briefly reheat the potatoes, fill with cheese and season with salt and pepper.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net