So inviting and so tasty. These baby potatoes make a great finger food for a party.

Filled baby spuds


  • 24 baby potatoes
  • handful chives, finely minced
  • handful fried onions
  • few black olives, finely chopped
  • 2 sundried tomatoes, minced
  • 1 red bell pepper, finely minced
  • 125 grams soy yogurt or tofu pureed
  • 1 tsp. sesame oil
  • 1 tsp. vegetable bouillon powder
  • 1/2 tsp. horseradish

Filled baby spuds


  1. Clean the potatoes well.
  2. Bake them or boil them.
  3. Meanwhile, make a “ricotta cheese” from the soy yogurt or pureed tofu mixed with the seasonings.
  4. When the potatoes are done, and have cooled off slightly, using a small melon baller, cut out a small portion on the top of one side of the potato.
  5. Fill the hole with a portion (1/2 teaspoon or so) of the soy yogurt/tofu mixture.
  6. Top with a few pieces of chives, or fried onions, or sun-dried tomatoes or other topping of choice.