- 2 bags (24 ounces each) baby potatoes (Dutch yellow, white, red, or a combination)
- 2 tablespoons Dierbergs olive oil
- ½ cup Dierbergs milk
- 1 to 2 teaspoons coarse salt
- 1 container (5.2 ounces) Boursin Garlic and Fine Herbs spreadable cheese
- Snipped fresh chives
Cut each potato in half. To make potatoes sit flat, trim small amount off bottom of each potato half.
In medium bowl, toss potatoes with olive oil. Place cut-side up in single layer on parchment-lined jellyroll pan.
Roast in 375°F. oven until tender, about 25 to 30 minutes. Cool completely.
Use small melon baller to scoop out center of cooked potatoes and place in medium bowl; set potato shells aside.
Beat cooked potato until mashed. Add milk and salt; beat until fluffy. Beat in Boursin cheese. Spoon or pipe potato mixture into potato shells.
Place stuffed potatoes in single layer on parchment-lined baking sheets. Bake in 375°F. oven until heated through, about 6 to 8 minutes.
Place on serving platter; garnish with chives.
Serving Size: Per appetizer
Cholesterol: 4 mg
Fat: 2 g
Sodium: 62 mg
Carbohydrates: 5 g
Protein: 1 g
Saturated Fat: N/A