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Cream Cheese Potato Appetizer – As Seen on KMPH December 19, 2006

 

1 pound or more of small red, creamer potatoes

Olive Oil

Kosher Salt

8 oz. Hilmar Cheese Company cream cheese

Chives

 

Wash and dry potatoes. It is best if they dry naturally for a few hours. Heat oven to 350 F. Lightly oil potatoes and sprinkle with a generous amount of Kosher salt. Bake potatoes for 15-20 minutes. While potatoes cool, whip room temperature cream cheese with freshly cut chives and spoon mixture into 1 gallon zip lock bag. Cut small portion off of the top and bottom of the cool potatoes and place potatoes on a pie plate of kosher salt. Cut corner of the zip lock bag and squeeze cream cheese mixture to top the potatoes.