Easy Christmas Appetizers – Party Food Recipes

Day Four of the 12 Days of Christmas is all about Party Foods.  This can be everything from desserts to appetizers.   For today’s post, I made some Twice Stuffed Potato appetizers.  They are a comfort food the fussy eaters in your home should recognize and enjoy with just a little extra flavour to make them festive.
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If today is your first day joining the 12 Days of Christmas, welcome and enjoy,  grab a coffee and follow along.   The other party food links are located at the end of my post.

Here’s a secret…..  I don’t usually make a turkey for Christmas.    When it was my turn to host the big dinner I did the whole turkey thing, but my three sons and I always celebrated Christmas with all kinds of homemade appetizers.

My family has their favorites, a cheeseball, chicken wings, spicy ribs, shrimp dip, but then every year I make several new varieties to add variety and make it more special.  I am so looking forward to trying several of the other linked recipes.

This appetizer recipe is geared towards the meat and potato men in your life.  It’s comfort food with a little flare snuck in with chorizo and Parmigiano-Reggiano cheese.

Appetizer Sized Twice Baked Potatoes with Chorizo

This recipe makes 24 appetizers, served warm.  I like to pair them with a spicy meatball  appetizer or ribs.

Ingredients

Prep the Potatoes

Place parchment paper on a cooking sheet and preheat your oven to 425 F.

Choose your potatoes so they are all a similar size,  rinse and place in a bowl.

Note – take a peek at the potatoes while still in the store.  I grabbed a bag not checking and only a half of them were large enough to use.  I ended up only making 16 appetizers instead of the 24.

Add the olive oil, thyme, salt, and pepper.  Toss until the potatoes are coated.  Place on a sheet and roast for about 25 minutes or until nicely tender.
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Remove the potatoes from the oven and let cool about ten minutes so they are easy to handle.

Make the Potato Filling

While the potatoes are cooling,  dice and fry the chorizo. Chop the chives and grate the cheese.  Set aside.
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Wash your hands, then with a small knife cut the top and a little bit of the bottom off of each potato. The bottom is cut off just a little bit so the baby potatoes will stand up on a plate.  If you prefer you can cut the top of lengthwise and they will look like mini baked potatoes.

Carefully scoop out most of the insides and place into a small bowl.  I have very small teaspoons I use for this.  If you can’t find a small enough spoon use the handle portion or a melon baller.

Toss or snack on the little sliced off tops.

Leave a little bit of the toppings off to the side and place all the rest of the chorizo, cheese, and chives in with the potatoes and sour cream.  Mash together very well.  Taste and add more pepper if you like.

Bake and Serve

Using the same small spoon place the potato mixture back into the potatoes.  I like to put my stuffed potato in a pan with sides to help them stand up while baking.
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Bake at 450  F for about ten minutes.

Serve on a platter or individually.

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These can be made a day ahead,  just place them covered in the fridge before the second baking.  To finish let them get to room temperature and then bake at 450 F.

Let me know if you plan on trying these appetizers for the holidays.  Or what your holiday plans are.   I enjoy hearing from you.

Here are the other links from my friends.  I am sure you will find several you like.

Leanna

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Easy Christmas Appetizer -Twice Baked Potatoes

An easy to make Christmas appetizer with mini potatoes. A hot appetizer for fussy eaters.

Print Recipe

Ingredients

• 24 yellow fleshed small potatoes
• 2 tbsp olive oil
• 1 tsp thyme
• salt and pepper to taste
• 6 tbsp fresh chopped chives or green onions
• 1 link chorizo sausage
• ½ cup sour cream
• ½ cup coarsely grated parmigiana-reggiano cheese

Instructions

• Place parchment paper on a cooking sheet and preheat your oven to 425 F. Choose your potatoes so they are all a similar size,  rinse and place in a bowl.
• Add the olive oil, thyme, salt, and pepper.  Toss until the potatoes are coated.  Place on a sheet and roast for about 25 minutes or until nicely tender.
• Remove the potatoes from the oven and let cool about ten minutes so they are easy to handle.

Filling

• While the potatoes are cooling,  dice and fry the chorizo. Chop the chives and grate the cheese.  Set aside.
• Wash your hands, then with a small knife cut the top and a little bit of the bottom off of each potato. The bottom is cut off just a little bit so the baby potatoes will stand up on a plate.  If you prefer you can cut the top of lengthwise and they will look like mini baked potatoes.
• Carefully scoop out most of the insides and place into a small bowl.  I have very small teaspoons I use for this.  If you can’t find a small enough spoon use the handle portion or a melon baller.
• Leave a little bit of the toppings off to the side and place all the rest of the chorizo, cheese, and chives in with the potatoes and sour cream.  Mash together very well.  Taste and add more pepper if you like.
• Using the same small spoon place the potato mixture back into the potatoes.  I like to put my stuffed potato in a pan with sides to help them stand up while baking.
• Bake at 425 F for about ten minutes. Serve on a platter or individually.

Servings: 24 servings