Mamzells stuffed potatoes bites

Petites pommes de terre farcies au fromage et aux noix

Mamzells stuffed potatoes bites

Nombre of serving :

30 serving

Practical tools

  • baking sheet


  • 15 Mamzells Nutty potatoes 
  • 1 tbsp. (15 ml) of olive oil
  • 1 ½ cups of cream cheese
  • 1 ½ cup of semi-dry goat cheese
  • ¼ cup of finely chopped chives
  • 2 tbsp. of cooking oil (with this recipe we used coconut oil)
  • Ham cooked in small cubes
  • shiitake
  • 1 cup walnuts
  • honey
  • Nutmeg
  • salt and pepper

Direction : 30 minutes | Cooking : 20 minutes

  1. Preheat the oven to 400 ° F (200 ° C)
  2. In a large bowl, cut the potatoes in half and mix them with olive oil.
  3. Lay the potatoes flat side down and bake them for about 15 minutes. Take out of the oven and let cool down.

While cooking potatoes:

  1. Cut the mushrooms into thin slices and cook it in the pan with cooking oil until they get crispy and they reach a texture similar to that of bacon. Reserve.
  2. In a bowl, combine the previously crushed walnuts and maple syrup. Then line a baking sheet with parchment paper and lay the walnuts on it. Bake 10 to 12 minutes or until nuts give off a roasted smell. Reserve .
  3. In another bowl, combine ham, goat cheese, cream cheese, half of the nuts, half of the chives, half of the shiitake bacon, salt, pepper and nutmeg. Mix well.
  4. Turn over the potatoes and using a spoon, scoop out a portion of the center of each potato.
  5. Add the flesh of the potatoes to the filling mixture and stir.
  6. Fill the cut-up potatoes with one measure of filling and bake again for about 10 minutes.
  7. Decorate with remaining chives, caramelized nuts and shiitake bacon.