- 1.5k/ 3 oz Potatoes5-6 medium potatoes of any kind
- 2 medium Sweet Potatoes
For the Fillling
- 4- 6 flowers Broccoliboiled for 4 minutes
- 1/2 cup grated Gouda cheese
- 1/2 cup crushed Feta
- 5 leaves Basil
- 3 tbsp. Olive oil
- 1 tsp. Atlantic salt
- 1 tsp. Black Pepper
For the crust
- 2 slices bread
- 1/2 cup grated Parmesan cheese
- 1 tbsp. Olive oil
Making a good snack or appetizer from your everyday ingredients had never been easier. I came up with the potato snacks recipe when I had 2 hrs. before guests arrive for a casual dinner and I needed an opener for the meal.
The idea behind this recipe is actually not to stay close to my suggested recipe (does that make in sense?), the idea is to use the general guidelines, just letting your imagination go wild and most important use whatever you have in your pantry, no special grocery shopping.
The process of making these potato snacks or appetizers is pretty fast, almost effortless, however bare in mind that the potatoes takes about 45 minutes to be soft so it’s not a 30 minute meal. You can boil the potatoes for 30 minutes to an al dente degree or use a small- medium potatoes to save time.
In this recipe, I used two kinds of potatoes, Yukon gold and Desira, just because this is what i found in my fridge, I have to say both were good however if needed to choose between those two kinds, I would go with the Desira which becomes crispier and performs as a better ” vessel” for the filling.
When the potatoes come out of the oven, let them rest a bit, the secret of this recipe is scraping the inner part, making more room for the filling. if you open them immediately, just when coming out of the oven, like I did :-), you will burn your fingers for sure.
The filling can be made out of almost anything, I used a broccoli with cheese mix along with a sweet potato, which was just out of the oven along with the inner potatoes flesh (which we scraped earlier).
The best part of this dish is the outer crust, which is made out of homemade bread crumbs, super easy to make, all needed is two bread slices (can be stale bread as well) which I threw in the oven along with the potatoes, for about 10 minutes to dry out. We mix the bread crumbs with parmesan cheese and spread on top of the potatoes, you’ll be surprised how good it gets.
Bake the potatoes
making the potato filling
In a large mixing bowl, place the gouda and feta cheese, dice the broccoli into small parts add to the bowl and mix.
making the crust
assembling and baking
When potatoes are out of the oven, cut them in half, lengthwise, scrape a bit of the inner side to make room for more filling and insert the feta-broccoli mix, creating a large pile.