One of my most impressive hors d’oeuvre is also the easiest: Baby Potato Skins. I usually fill them with truffle Carpaccio and tallegio cheese, but they would also be delicious with a more traditional filling of cheddar, bacon and scallions.
Start with tiny yellow potatoes, less than an inch in diameter. I pick through the supermarket bins of new potatoes to find the smaller.
Cut the potatoes in half. Scoop out the center with a melon-baller.
Toss the potatoes with olive oil, garlic and salt. Roast at 425F, cut side down, until the potatoes are browned on the bottom and tender.
Flip the potatoes over. Fill with truffles slices and tallegio. Put them back in the oven until the cheese melts. Serve hot and gooey.
I'm submitting this recipe to this month's potato ho down, a monthly round-up of recipes from around the blogosphere featuring this illustrious tuber. This month's ho-down is sponsored by the fine women at Where's My Damn Answer?