Stuffed Baby Potatoes with Brie & Sage
With this recipe I have officially introduced you to your newest appetizer obsession. They’re beautiful, easy to make, and oh so tasty. The only problem is how long they take to make.
I didn’t put any measurements for the Brie, Cheese, or Garlic because those are all up to the chef’s discretion. But the more the merrier, obviously.
~1 1/2 Lbs Baby Potatoes
Brie Squares
Smoked Cheddar shredded
Garlic Cloves diced
2 Tbs Thyme chopped
Sage Leaves
3 Tbs Butter melted
Olive Oil
Salt
First thing to do is turn the oven up to 400°. Now toss the Baby Potatoes in a big bowl with the Olive Oil and Salt making sure all them taters are coated. Then line them on parchment paper on a baking pan and let them roast in the oven for 20 minutes.
After the 20 minutes are up you’ll want to take the Po-tay-toes out of the oven and smash them into thick circular puddles. Take a look at the picture to see what I mean. I’ve used a tater masher, the bottom of a pint glass, a pestle, and more and none of them have been smashing successes… So be inventive and let me know if you’ve found an easier way.
Once you’ve got the puddled potatoes, melt the 3 Tbs of Butter and mix it with the diced Garlic and chopped Thyme. Then using a little spoon, pour the Butter mixture into the center of the Potato Puddles and throw everything back into the oven for another 20 minutes.
Now it’s time for the cheese! Take them taters out of the oven yet again and place the chunks of Brie into the center of the Potatoes. Also sprinkle the Sage leaves around the baking sheet as well as sprinkling some shredded Smoked Cheddar on the Taters and around the sheet as well. Now place the whole thing back into the oven for only 5 minutes or until the Brie’s melted.
And there you have it! Take em out and plate em and drizzle some Truffle Oil if you have any and bon appetite!
