Miniature Baked Potatoes

The holidays are here, people, and that means holiday parties. And holiday food! With that in mind I wanted to share one of my favorite finger food recipes. These mini baked potatoes are warm and comforting, the perfect bite sized creation to share at your next gathering. Who can resist a tiny hot potato? They have always been a hit at parties- I just love to watch people pop them into their mouths like gumdrops! But the best part about them (besides their overall cuteness and tastiness) is the fact that they can be prepared well in advance and served up easily, benefitting the host or hostess in the art of time management in event planning. And this is why they have secured a cozy little spot in the rotation of my winter party menus. I usually serve them with a creamy gorgonzola filling and garnish them with freshly snipped chives, but I have also included a creme fraiche and caviar version for a fancier touch. Either way, make sure to pair with a glass of bubbly!

serves 8-12
Ingredients
40 baby potatoes
4 tbsp olive oil
1/2 cup plain greek yogurt
1/4 cup gorgonzola, crumbled
2 tbsp fresh chives, chopped
1/2 cup creme fraiche
2 tbsp caviar
coarse sea salt and black pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Wash and dry potatoes and toss with olive oil to coat. Season potatoes generously with salt and bake for 45-50 minutes, until the potatoes are tender.
2. Meanwhile, mix greek yogurt and gorgonzola in a small bowl until well combined.
3. When the potatoes have cooled a bit, gently score the top of each with a small "x" using a knife. Press gently with your fingers to create an opening (if any potatoes are having a hard time staying upright, slice off a bit from the bottom to create a level surface).
4. Top half of the potatoes with a generous spoonful of the gorgonzola mixture and garnish with chives. Top the other half with creme fraiche and garnish with caviar. Serve warm or at room temperature.

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