These Garlic and Herb Twice Baked Baby Potatoes are a delicious and flavorful appetizer!
It’s December! Time for treats, hearty comforting meals and delicious appetizers. I have to admit that the appetizers are one of my favorite parts of the holidays. Although, I probably tend to eat too many, especially when there’s wine involved 🙂
Today I’m celebrating the produce of December with some of my blogging friends (scroll to the bottom of the page to see their recipes!) and I decided to highlight potatoes.
Potatoes are one of my favorite ingredients to use. They’re so versatile and there’s quite a few different kinds. One of my most popular recipes are these Crispy Potato Tacos made with russet potatoes. Another delicious recipe are these Loaded Guacamole Roasted Potato Cups!
That’s also the recipe that inspired these Garlic and Herb Twice Baked Baby Potatoes. Baby potatoes make such a great potato appetizer and let’s face it, they’re pretty cute too 🙂 These twice baked baby potatoes are filled with creamy potatoes that are flavored with garlic and fresh herbs. They’re so delicious and I’m pretty sure you’re guests will all be impressed when you serve these babies!
Print
Garlic and Herb Twice Baked Baby Potatoes
Prep Time: 30 mins- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Category: Appetizer, Gluten Free, Vegetarian
Description
A delicious appetizer filled with fresh herbs!
Ingredients
- 1 small bag baby potatoes
- 1 teaspoon olive oil
- 1 tablespoon butter
- 1 large clove garlic, minced
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped parsley
- 1 teaspoon chopped thyme
- 1/2 cup grated cheese
- Salt
Instructions
- Pre-heat oven to 400 degrees F. Place potatoes on a large baking sheet and toss with 1 teaspoon olive oil. Bake potatoes until fork tender, about 30 minutes.
- Let potatoes cool and then cut them in half. Use a small spoon, or teaspoon, to scoop out the middle of the potatoes and place into a medium sized bowl.
- In a small pot, add the butter, garlic, herbs and a pinch of salt. Cook over medium heat until butter is melted and garlic is starting to brown.
- Add the garlic herb butter to the potatoes and mash until smooth. Add about a teaspoon of the potato mixture back to eat potato skin and sprinkle the top of each with about 1 teaspoon cheese.
- Place potatoes back into the oven and bake until cheese is melted, 7-10 minutes. Best when served immediately and sprinkled with fresh herbs.
Kale and Brussels Sprout Salad with Lemon Vinaigrette by Flavor the Moments
Mini Fruitcakes by Healthy Seasonal Recipes
Red Kuri Squash and Fennel Soup with Savory Granola by Floating Kitchen
Roasted Butternut Squash and Grape Crostini by Vintage Mixer
Liz @ Floating Kitchen says
December 4, 2017 at 9:44 amThese are so cute and probably WAY to easy to eat…especially if there is wine involved. Lol.
She Likes Food says
December 5, 2017 at 1:46 pmYup, way to easy to eat haha! 🙂
Marcie Bidou says
December 4, 2017 at 11:25 amI’ve been craving potatoes like mad the past few months — these look so good! These are the perfect side dish or party bite!
She Likes Food says
December 5, 2017 at 1:45 pmThey’re the best! Thanks, Marcie! They would be great at a party 🙂
Becky says
December 4, 2017 at 2:58 pmPotatoes are so underestimated!! They are the perfect seasonal winter food!! Love this fun recipe!!
She Likes Food says
December 5, 2017 at 1:45 pmI totally agree!! Thanks, Becky! 🙂