The potatoes can be cooked and filled in advance, then grilled just before serving.
ingredients
makes about 40
20 small new potatoes
8 ounce ricotta cheese
1/3 cup Cheddar, grated
1/4 cup Parmesan, shredded
oil, for spraying or brushing
1/2 oz fresh chives, finely chopped, to garnish
method
1. Preheat the oven to moderately hot 200°C (400°F). Boil or steam the potatoes for 10 minutes, or until just tender when tested with a skewer (do not overcook or the potatoes will fall apart when you are preparing them). Drain well and cool completely.
2. Meanwhile, in a small bowl combine the ricotta, Cheddar and Parmesan. Season, to taste, and set aside.
3. Cut the cooled potatoes in half and use a melon bailer to scoop out the flesh, leaving a 1/2 inch border. Discard the flesh.
4. Tightly spray the potato halves with oil and bake on baking trays for 30 — 45 minutes, or until crisp and golden. Heat the grill to high.
5. Fill each potato shell with a teaspoon of the cheese mixture and grill for 5 — 8 minutes, or until the tops are lightly golden and the cheese has melted. Arrange on a serving dish and garnish each with chopped chives. Serve immediately.
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