Lentil & Goat Cheese Stuffed Baby Potatoes – Lentils.org

Lentil & Goat Cheese Stuffed Baby Potatoes

  By lentilsorg  

July 13, 2015

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  • Prep: 30 Minutes
  • Cook: 15 Minutes
  • 30 Minutes

    15 Minutes

    45 Minutes

  • Yields: 30 pieces
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Directions

  1. Preheat the oven to 375ºF.
  2. Wash the baby potatoes thoroughly and place into a pot of lightly salted water. Bring the water to a simmer and cook the potatoes until tender (approximately 15 minutes, a knife should easily insert – do not overcook). Drain the potatoes and rinse under cold running water so you can handle them.
  3. Slice the potatoes in half and using a small spoon or melon baller, hollow out ½ of the potato flesh and reserve.
  4. Place the hollowed potatoes onto a lightly buttered baking tray with the hollowed out side up.
  5. Place all remaining ingredients into a food processor including the reserved potato (minus the apple) and pulse until combined. Season the mixture with salt and black pepper to taste.
  6. With a small spoon or piping bag, fill the halved potatoes with the filling. Bake in the oven for 10-15 minutes until golden.
  7. Garnish with the sliced apple and enjoy!

Ingredients

2 lb (907 g) assorted baby potatoes

¾ cup (175 mL) cooked lentils

½ cup (125 mL) goat cheese

2 Tbsp (30 mL) melted butter

1 Tbsp (15 mL) chopped chives

1 whole garlic glove, minced

to taste, salt and ground black pepper

garnish, thinly sliced apple

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Nutrition Facts

Serving Size1 piece
Calories40
Sodium60 mg
Potassium160 mg
Protein1 g
Cholesterol5 mg
Sugar1 g
Total Fat1.5 g
Saturated Fat1 g
Total Carbohydrates6 g
Dietary Fiber1 g