Baby red potatoes stuffed with french onion soup inspired onions and ricotta; finished with chopped walnuts and fresh thyme are an easy, elegant and delicious appetizer! These stuffed potatoes would make a great addition to your next dinner party or New Year’s Eve shindig!
Happy last Monday of the year, y’all!
How was everyone’s Christmas?
Or Hanukkah? (<– Sorry for being so rude and completely forgetting to ask that in previous posts!)
I still can’t believe we are a few days away from ringing in 2016. I just got accustomed to writing 2015 on checks! I know I am not alone in pondering how an entire year passed so quickly.
Boy and I are going out to dinner and then to a pub with his Boss and his wife to celebrate the ball drop.
But, if your New Year’s agenda involves hosting or going to a party, I have got the perfect appetizer for you to share… or hoard. No judgement here. 😉
The onions are caramelized and then slowly cooked in a bath of sherry and thyme to produce onions that are loaded with scrumptious, French onion-esque flavor. Once the onions cool slightly, they get pulsed in the food processor with ricotta cheese and lovingly stuffed inside the lil’ taters. To finish it all off the potatoes are garnished with chopped walnuts and more fresh thyme leaves.
The resulting amuse bouche is creamy, crunchy, nutty, herbaceous, savory, and slightly sweet. They are also très chic, because yahhhsss to all things mini! Swoon!
Trust me when I say, these French onion and ricotta stuffed baby red skin potatoes need to be a part of your New Year’s spread. Until 2016, friends, Cheers- to a fabulous and safe New Year!
*In case you need more appetizers and drinks for your New Year’s Bash, I have got you covered. Scroll past the recipe for more ideas!
Baby red potatoes stuffed with french onion soup inspired onions and ricotta; finished with chopped walnuts and fresh thyme are an easy, elegant and delicious appetizer! These stuffed potatoes would make a great addition to your next dinner party or New Year's Eve shindig!
- 2 ½ pounds Small Red Potatoes - washed
- 2 TBS Unsalted Butter
- 3 small Yellow Onions – peeled, halved and thinly sliced
- 2 ½ tsp Salt – divided, plus more to taste
- ¼ tsp Ground Pepper , plus more to taste
- 1 Bay Leaves
- ½ tsp Ground Thyme
- ¼ tsp Paprika
- ¼ Cup Dry Sherry or Red Wine
- ½ Cup Beef Stock (can substitute veal stock)
- 1 ¼ Cup Ricotta
- Walnuts – chopped, to taste
- Fresh Thyme Leaves – for garnish
- Cook Onions: In a large skillet over medium heat, melt butter. Add the onions, ¾ teaspoons salt, ¼ teaspoon pepper, bay leaves, thyme and paprika. Cook, stirring occasionally until onions begin to color, about 15-20 minutes. Add the sherry and stock to deglaze pan. Reduce heat to medium-low and cook the liquid is evaporated and the onions are caramelized, stirring occasionally, about an additional 35-40 minutes. Remove from heat and set aside until cool. Fish out bay leaf and discard.
- Meanwhile, Cook Potatoes: Place potatoes in a large saucepan and cover with water. Season water with 1 ½ teaspoon salt. Bring to a boil, reduce heat to simmer. Cook for 10-15 minutes, or until tender. Transfer to a colander, drain well and set aside to cool off.
- Prepare Filling: When potatoes are cool enough to handle, cut a thin sliver from the bottom of the potato to level, so it stands up straight. Stand potato up and cut a thin slice off of the top. Use a small melon baller to scoop out the pulp*, leaving a shell of the potato to stuff. Place potatoes in an ungreased baking pan and set aside.
- In the bowl of a food processor: Add cooled onions and pulse until roughly chopped. Add in the ricotta cheese, and season with a pinch ¼ teaspoon salt and a pinch of pepper. Process until whipped and combined, about 2 minutes. Taste filling and adjust for taste with salt and pepper.
- Preheat oven to 375 degrees F.
- Fill Potatoes: Transfer onion mixture to a large pastry bag, or Ziploc with one corner snipped off, and pipe about 1 tablespoon of mixture into potato shells (alternatively use a small spoon to fill shells.)
- Bake potatoes for 12-18 minutes, or until fully cooked and golden brown.
- Transfer cooked potatoes to a serving platter and garnish with chopped walnuts and thyme. Serve and enjoy!
*Yield: Roughly 24-30 Stuffed Potatoes
*Discard potato innards, save it for another use, or top it with some melted butter and eat right away. 😉
*Left over French onion and Ricotta filling will keep, covered, in the refrigerator for 3 days. It is delicious as a dip for vegetables or excellent on crackers!
More New Year’s Options: