These little potatoes have all the flavor of full sized, in a tiny, cleaner version. We used our rich Slow Roasted Garlic and Kerrygold aged cheddar, such a great combo! 

What you Need

12 small baby red potatoes
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and ground pepper
¾ cup cup shredded grass fed cheddar (we used Kerrygold)
2 scallions, minced
1 tablespoon tablespoon Tessemae’s Slow Roasted Garlic
 

What to do

1. Heat you oven to 400°F. Cut the potatoes in half crosswise. (Cut a sliver from the rounded side of each potato half to help them lay flat for serving.) Drizzle with the Lemon Garlic, sprinkle with salt and pepper, and toss. Arrange cut side down and bake until tender, 15 to 20 minutes. Cool completely. 
2. Use a melon baller or a paring knife to scoop out a little cup in each potato half. Put the scooped potato in a bowl and mash in ½ cup of cheese, scallions, and Slow Roasted Garlic. Spoon the stuffing back into the potato cups and sprinkle with the remaining ¼ cup cheese.
3. Bake the potatoes until heated through, about 10 minutes. 

 
Tip: Assembled potatoes can be refrigerated up to one day before re-baking. Just cover tightly with plastic.

Makes 24