Prep 30 mins
Cook 25 mins
From Food Network Kitchens Very Easy, very elegant and very tasty!
- 1 cup dry white vermouth
- 3 cups water
- 4 sprigs fresh parsley
- 3 sprigs fresh tarragon
- 2 inches piece lemon zest
- 1 tablespoon salt
- 6 small red potatoes
- 1 teaspoon extra virgin olive oil
- 3 ounces fresh soft fresh goat cheese, at room temperature
- 2 tablespoons creme fraiche or 2 tablespoons sour cream
- 1 teaspoon minced fresh parsley
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced fresh chives, plus 12 1-inch pieces (to garnish)
- 2 teaspoons minced fresh chervil or 2 teaspoons dill
- Preheat oven to 425.
- In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. Set aside.
- Cut potatoes in half horizontally. Slice a small portion of the rounds off, so potatoes stand alone. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute Set aside to cool in the liquid for 5 minute.
- Drain potatoes, reserving 2 tsp of the cooking liquid. Discared the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
- Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
- Meanwhile, make the filling: In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. Fold in the minced herbs, season with pepper to taste.
- Remove the potatoes form the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mix into each potato. Set the potatoes on a platter an top with the chive segments to garnish.
Delicious! Sort of like an upscale Potato Skins or Fully Loaded Baked Potato. Very easy to prepare, yet makes a very nice presentation so is suitable as an appetizer at an important event or as a side dish for company. Will definitely make again. Thanks for posting.