When I was growing up, my mom used to make an “Irish” dinner every few weeks. In our house, it was a very popular meal… up there with pizza night! We would have corned beef and boiled potatoes with cabbage and carrots seasoned with olive oil and mustard. Is that a thing people do? Was it just us? Anyhow, I find it to be a very nostalgic dish and make it when I feel like reminiscing. As an adult, I decided to put my own spin on it. Here, we have super-creamy, red potatoes filled with cheese, onion, and sausage; topped with a dollop of creme fraiche and dill. I made this for a couple friends and they went FAST! I’ll tell you one thing… I’ve never craved a baked potato — as they can be grainy — but these are SERIOUSLY too good to pass up. Plus, they’re easy to make! Hope you enjoy them as much as I did.
This appetizer has the easiest prep imaginable and only six ingredients!
The potatoes have to be well cooked for the centers to be spooned out cleanly. Just allow to cool so there are no burnt fingers!
These are so good. I had really forgotten how creamy red potatoes can be.
Mini loaded potatoes perfect for parties.
- 30 small red potatoes
- 1 cooked chicken sausage chopped into small cubes
- 1/2 large onion minced
- 2/3 cup grated sharp cheddar cheese
- 1 cup creme fraiche
- 1/4 cup chopped dill
Boil the potatoes until tender, drain and allow to cool.
Cut in half and use a teaspoon to create a bowl in each potato half. Reserve about 1/4 cup of the potato filling.
Mix the onion, cheese, sausage and potato together well. You can add salt and pepper to taste but most sausages are well seasoned and the cheddar has a lot of flavor.
Add a teaspoon of filling to each potato half. Place on a baking sheet and bake for about 10 minutes at 400F. Allow to cool and add a dollop of creme fraiche and a sprinkle of dill to each bite.