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Lovely little spuds

Lovely little spuds

  • Lovely little spuds
  • Pre-stuffed potatoes and stuffing
  • The perfect holiday party appetizer

By Alex Tillotson, contributor

December 14th, 2011

Christmas is on its way. I know this because I hear Christmas music all day long at work, every tree in the state of Massachusetts has white lights on it, the air is starting to smell like cinnamon and spice, and most of the party dresses in the clothing stores are covered in glitter, sequins, and shimmer. 

I love this time of year.

The only thing I don't like about the holidays is how the food can get so incredibly heavy. While I enjoy cream sauces and rich red meats as much as the next person, it’s important to know that there is nothing wrong with serving foods around the holidays that are both delicious and healthy. Jacqui of the vegetarian food, recipe and life blog, So Good and Tasty gets this concept, and boy does she have a great recipe for everyone to add to their arsenal. 

Jacqui has come up with an appetizer-or side-that is both visually appealing and nutritious, and it tastes great too! She takes the twice-baked potato, a normally carb and fat loaded item, and lightens the whole thing up.

She starts with mini potatoes, bakes them, allows them to cool, scoops out the flesh to mash it and add some beautifully rustic ingredients like white beans and fresh spinach, then stuffs them with the potato, bean and green mixture and pops them back into the oven. 

She dually notes that if you are making these little spuds ahead of time, you can simply refrigerate them after you finish stuffing, and then bake them off for the second time just before you're ready to serve.

Voilà! You have a vibrant, colorful, two-bite finger food fit for any holiday celebration. Your health-conscious friends will love this idea, and you can even make them red and green for Christmas by using mini red bliss potatoes. 

You can garnish these tiny tots with a variety of toppings. Jacqui recommends scallions, sour cream, Greek yogurt, caramelized shallots or cheese. Fresh chèvre would be delicious or just a simple grating of some Parmigiano or pecorino. Yum!

posted in: Blogs, potatoes, spinach, appetizer, white bean, stuffing, baby potatoes, twice-baked
Comments (2)

alex_tillotson writes: Me too! Nothing wrong with a little healthy food during the holidays too, right? Posted: 10:53 am on December 19th

kvt25 writes: This recipe looks great and sounds like it won't give me a heart attack which I love! Posted: 10:37 am on December 14th

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