This is a perfect make-ahead party nibble. The potatoes can be baked beforehand and reheated in the oven. Then the mixture plopped on top. Keep the mixture out of the fridge to keep it softened.
140g (5oz) St Agur blue cheese * 115g (4oz) cream cheese, at room temperature * 125ml (4 floz) sour cream * 30g (1oz) green jalapenos, finely chopped * white pepper * 1 tsp chives, finely chopped * 25 small potatoes
Mix the St Agur blue cheese with the cream cheese and sour cream in a bowl. Add the jalapenos and stir in with a pinch of white pepper. Spoon the blue cheese mixture into a bowl. Cover and leave to one side. Pre-heat the oven to 180°C/350°F/Gas 4. Place the potatoes on a baking tray and bake in the oven for 30 minutes or until they are tender. Make a cross in the top of each potato and squeeze it gently to open. Fill each potato with a little of the St Agur mixture. Sprinkle over the chives. Serve warm.
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