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    Home » Appetizers & Hors d'Oeuvres » Mini Red Potato Appetizer with Cranberries

    Mini Red Potato Appetizer with Cranberries

    Nov 20, 2019 · by Valentina · 27 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Mini Red Potato Appetizer with Cranberries are a sweet and savory fusion of delicious fall flavors. They're the prefect way to start any holiday celebration!Several halved tiny Red Potatoes Appetizer with Cranberries on a cutting board with fresh chives.

    This Mini Red Potato Appetizer recipe with Cranberries could have had a much longer title, but I decided the recipe itself is enough of a mouthful. 😉

    I'm always tempted to list as many ingredients as possible in the title, because they usually sound so delicious together, and lure people in.

    Pee wee red potatoes with the centers scooped out.

    Mini red potatoes are filled with melting Kerrygold Skellig Sweet Cheddar cheese, and spiced cranberry-pecan caramelized onions. The combination of flavors and textures is simply out of this world!

    What's in this recipe?

    • mini red potatoes (also called Pee Wee)
    • olive oil
    • red onion
    • dried cranberries
    • pecans
    • cayenne, salt and pepper
    • Kerrygold Skellig Sweet Cheddar Cheese (or other favorite white cheddar)
    • chives

    Ar you imagining all of this in one delicious, melt-in-your-mouth bite!?

    Mini red potatoes with caramelized onions on cutting board

    Even a huge feast should begin with a treat, and these Red Potato Hors D'Oeuvres scream Thanksgiving. They're perfect all through the winter holidays.

    *Here are a handful more scrumptious show-stopping Thanksgiving appetizers.*

    What do these taste like?

    Let's break it down. . .

    • The creamy, full-flavored Cheddar is rich, tangy and subtly sweet, and it's unbelievable delicious melted beautifully into each bite.
    • The red onion-cranberry-pecan mixture is a compote of sorts. It's sweet and has a tiny crunch to it.
    • The potatoes are velvety soft and are the perfect vessel for all of the other ingredients. They are like tiny bowls.

    grated cheese on top of halved tiny red potatoes on cutting board

    I think these are so adorable and even more delicious. They're also quite festive looking, and can be eaten in just one or two bites. Perfect!

    Six Mini Red Potato Appetizer with Cranberries on light cutting board with chives.

    Can you use other cheeses?

    • This Skellig from Kerrygold is one of my favorite cheeses, but you can use any white cheddar cheese you like.
    • Gruyère would also be a lovely choice.

    Can you make this ahead?

    Yes!

    You can make all of the components a day ahead of time, assemble a few hours ahead, and then bake about fifteen minutes before serving.

    Package of Skellig cheddar cheese opened with some of it grated

    Enjoy every last bite of this Mini Red Potato Appetizer with Cranberries . . . . and pecans, onions, etc. 😉

    More fabulous potato appetizers:

    • Smoky Potato Pickled Tomato Bites
    • Mini Potato Pancakes with Apple-Onion Compote
    • Bacon Hasselback Baby Dutch Yellow Potatoes

    This is not a sponsored post — Kerrygold sent me Skellig Sweet Cheddar Cheese for recipe testing. As always, all opinions are my own.

    Tiny red potatoes with cranberries in the center on cutting board

    Mini Red Potato Appetizer with Cranberries

    Valentina K. Wein
    These festive appetizers are a sweet and savory fusion of delicious flavors. They're the prefect way to start your holiday feast.
    Makes 2 dozen
    5 from 4 votes
    Print
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Appetizers and Hors d'Oeuvres
    Cuisine American
    Servings 12
    Calories 95 kcal

    Ingredients
     
     

    • 1 dozen pee wee red potatoes (they should be approximately 1-inch in diameter, and 1½-inches long), washed and dried
    • 1 to 2 tablespoons olive oil
    • ⅔ cup thinly sliced red onion,
    • ⅓ cup roughly chopped dried cranberries,
    • 2 tablespoons roughly chopped pecans
    • pinch cayenne pepper
    • salt to taste
    • ⅓ cup finely grated Kerrygold Skellig Sweet Cheddar (or other favorite white cheddar)
    • 2 teaspoons finely chopped fresh chives

    Instructions
     

    • Cut the potatoes. Cut each potato in half, horizontally. Then use a small melon baller to hollow out a bit of the round side of each half, about ½-inch deep. (Save the scraps to sauté, sprinkle with salt and pepper and eat!)
    • Steam potatoes. Place the prepared potato halves, flat side down on a large steamer rack, over a few inches of water -- ideally into a pot that fits it perfectly. Place the pot over high heat and once the water below the rack is boiling, reduce the heat to low, cover and steam the potatoes until they are tender, 10 to 15 minutes. (Cooking times will vary depending on their size). Set the potatoes aside to cool.
    • Make the filling. Add the olive oil to a medium-sized sauté pan, using enough to coat the bottom.
      Roughly chop the thinly sliced onion and place the pan over medium-high heat.
      Add the onions to the pan and, stirring often, cook until they are soft and beginning to brown, about 10 minutes. Add the cranberries and pecans and cook for another 2 minutes.
    • Season and set oven. Add the cayenne and season to taste with the salt. (Here's How.)
      Preheat the oven to 300°F, and line a baking sheet with parchment paper.
    • Assemble. Place the potato halves on the lined baking sheet. Using about ⅔ of the cheese, add a bit to the top of each potato, filling the scooped out area, and gently pressing it down. Now evenly divide the onion mixture among the potatoes, gently pressing in down on top of the cheese. Then sprinkle a bit of the remaining cheese on top of each one.
    • Bake. Place them in the preheated 300°F oven just to warm them through and melt the cheese, about 4 minutes.
    • Serve. Place them on a serving platter, sprinkle with the chives and serve warm.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 95kcal
    Keywords great for Thanksgiving, Thanksgiving appetizers, hors d'oeuvres with potatoes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Christina

      November 10, 2013 at 6:23 pm

      These sound and look fantastic, Valentina!!! I seriously want to make these! What a beautiful presentation, too! You've combined so many things I LOVE!

      Reply
      • valentina

        November 17, 2013 at 6:07 am

        Thank you so much, Christina! 🙂

        Reply
    2. Laura @ Family Spice

      November 10, 2013 at 6:31 pm

      Just gorgeous! I love everything about these bites, from the shell to the stuffing! Pinned!

      Reply
      • valentina

        November 17, 2013 at 6:08 am

        Thank you, Laura. I'll take that as a big compliment coming from you. 🙂

        Reply
    3. Deb

      November 11, 2013 at 6:53 pm

      Just adore these festive little lovelies! The cranberries and cheddar are just magnificent when paired with pecans!

      Reply
      • valentina

        November 17, 2013 at 6:24 am

        Agreed! And thank you. 🙂

        Reply
    4. Patricia@FreshFoodinaFlash

      November 11, 2013 at 8:39 pm

      I've been looking for something like this for an event. I like the cheese idea instead of the usual sour cream. Thanks for the inspiration!

      Reply
      • valentina

        November 17, 2013 at 6:22 am

        Thanks so much, Patricia! Hope you try them for your event. 🙂

        Reply
    5. Colette

      November 11, 2013 at 9:27 pm

      Valentina, these are the cutest!
      And, they sound delicious. I've gotta make a bunch for Thanksgiving. xox

      Reply
      • valentina

        November 17, 2013 at 6:21 am

        If you leave the cayenne, your little one should love them, too. 🙂

        Reply
    6. Nancy@acommunaltable

      November 12, 2013 at 7:18 pm

      I won't be making these for Thanksgiving... because if I did, I would eat EVERY single one of them and have NO room for anything else!! This is a fabulous recipe Valentina and I definitely will be making them...and only them!!!

      Reply
      • valentina

        November 17, 2013 at 6:20 am

        Nancy, thank you! Hope you enjoy!

        Reply
    7. Ash-foodfashionparty

      November 13, 2013 at 4:24 am

      that is such a cool and innovative idea for serving potatoes, love it.
      Very yuummy Valentina, I could chug down a lot of them.

      Reply
      • valentina

        November 17, 2013 at 6:23 am

        Asha, thank you so much - I'll always take compliments from you, as your work is truly amazing and inspiring. 🙂

        Reply
    8. David

      November 17, 2013 at 7:17 pm

      Valentina - you are so right about the people being the most important part of Thanksgiving. That is the way we feel, too. These potato bites look terrific - I might eat many of these and skip the turkey! 😉

      Reply
      • valentina

        November 18, 2013 at 10:01 pm

        I wish you a very happy Thanksgiving! And may you eat lots of delicious food -- and if you're cooking, I'm sure you will!

        Reply
    9. mimi rippee

      November 20, 2019 at 5:59 am

      Oh my god!!!!! What fun these are! I've never done anything like these. A spectacular set of ingredients.

      Reply
      • valentina

        November 20, 2019 at 7:47 am

        Awwww, thank you Mimi! Your enthusiasm makes me happy. 🙂 ~Valentina

        Reply
    10. Kim Lange

      November 21, 2019 at 4:13 pm

      Bet these bites are so yummy! My family would devour them! Pinning! xo

      Reply
      • valentina

        November 21, 2019 at 11:46 pm

        Thanks so much, Kim! 🙂 ~Valentina

        Reply
      • valentina

        November 22, 2019 at 9:07 am

        Thanks, Kim! Hope you love them. 🙂 ~Valentina

        Reply
    11. Kelly | Foodtasia

      November 22, 2019 at 5:31 am

      Valentina, these are such lovely appetizers. They'll be such a treat to serve in the holiday season. Wonderful flavors!

      Reply
      • valentina

        November 22, 2019 at 9:03 am

        Thank you, Kelly! Can't believe the holiday season is upon us. 🙂 ~Valentina

        Reply
    12. David @ Spiced

      November 25, 2019 at 5:03 am

      What a fun appetizer idea! I'm with ya on appetizers before meals (especially during the holidays), and using potatoes as the base is such a cool twist. The flavors in this one are awesome, so I can only imagine how good they taste once combined together. High-five for awesome here, Valentina! 🙂

      Reply
      • valentina

        November 25, 2019 at 2:24 pm

        Thanks so much, David. So happy you like this idea. Hope you try and love it. 🙂 ~Valentina

        Reply
      • valentina

        November 25, 2019 at 2:25 pm

        I'll take the high five. Thank you! 😀 ~Valentina

        Reply
    13. Dawn - Girl Heart Food

      November 25, 2019 at 4:09 pm

      Such a fabulous app for the holiday season! I just love sweet and savoury and you've definitely got that going on with these, my friend! Potatoes, cranberries and cayenne? Delish!

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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