- Prep time
- 45 minutes
- Cook time
- 15 minutess
- one dozen
Stuff these red babies with creamy goat cheese/lentil/artichoke love.
- 6 red "B" new potatoes, washed and halved
- 2 tablespoons melted butter, divided
- ¼ cup cooked red lentils
- ¼ cup marinated artichoke hearts drained
- ¼ cup chevre goat cheese
- 2 teaspoons minced chives
- 1 small clove garlic, peeled and smashed
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Preheat oven to 375 degrees.
Line baking sheet with parchment paper. Toss potato halves in 1 tablespoon of the melted butter to coat. Place each potato half cut side down on parchment lined baking sheet. Bake for 30 - 40 minutes or until fork tender. Remove from oven and cool until easy to handle.
Using a melon baller, hollow out the center pulp from the potato, leaving a quarter inch lip around. In a food processor, combine scooped potato flesh and remaining ingredients (reserving a pinch of cayenne and chives for garnish) and pulse until just combined.
With a spoon, fill hollowed potatoes with filling, and bake for additional 15 minutes until slightly golden. Serve immediately with cayenne and chive garnish.