Here’s an easy idea for an attractive and tasty appetizer! Baby potatoes are boiled, scooped out, crisped up and then filled with Roasted Beet and Garlic Hummus. It’s a perfect bite!
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
dozen
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Ingredients
- 12 baby potatoes skin on
- 1/2 cup Roasted Beet and Garlic Hummus Make your own from scratch or check out the quick version below.
- 1/4 cup fresh chives -finely chopped
- oil for brushing on potatoes
- salt and pepper
Ingredients
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Rate this recipe!
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Instructions
- In a large pot, boil the unpeeled baby potatoes in water with a little salt. Cook until potatoes are just tender but not mushy. You don't want them to lose their skins or shape.
- When potatoes are cooked, drain and let cool. You can refrigerate the potatoes at this point, or continue on. If you are planning to make these now, heat oven to 350 degrees F.
- Cut each potato in half, choosing to slice each one so that both sides sit flat. Now, using a melon scooper or small spoon, scoop out the center of each potato half, leaving enough of the potato to create a small dish with sides that are thick enough to remain in place when filled.
- Lightly grease a cookie sheet. Put your potato halves, cut side up, onto the sheet and brush each with a little oil. Sprinkle with a little salt and pepper. Bake for 10-15 minutes, until the bottoms are crisp.
- Using a large rosette tip, put your hummus in a pastry bag ( or make your own with a ziploc plastic bag) and push the hummus through into each potato half.
- Decorate with the chopped fresh chives and enjoy!
Recipe Notes
An even quicker version is to buy premade hummus, roast up some garlic and beets, and process it all together until smooth. You can make this ahead of time, too!
