Melty Raclette Baked Potato Bites
Dial up the flavor with red potatoes coupled with specialty cheeses that shine in this tasty appetizer.
Ingredients
- 1.5 Pounds Alsum baby red potatoes, 24 potatoes
- 3 Tablespoons Olive oil
- 8 Ounces Alpinage Raclette cheese, shredded (2 cups)
- 1/2 Cup Fresh parsley, chopped
- 1/2 Cup Pickle relish
- Minced fresh parsley
Instructions
- Heat oven to 425°F.
- Pierce potatoes with a fork. Place potatoes on an ungreased 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Bake for 30-40 minutes or until tender. Cool potatoes on a wire rack. Reduce oven temperature to 375°F.
- When cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out center pulp into a large bowl, leaving each potato with a shell. Save potato pulp for a different recipe.
- Combine raclette and parsley in a large bowl. Spoon filling into potato shells; return to the pan. Bake for 8-12 minutes longer or until cheese is melted and potatoes are warmed through.
- Top with pickle relish. Garnish with parsley.