Go Back
+ servings
Sweet & Savory Skellig Potato Bites with Cranberry-Pecan Caramelized Onions

Mini Red Potato Appetizer with Cranberries

Valentina K. Wein
These festive appetizers are a sweet and savory explosion of delicious flavors. They're the prefect way to start your holiday feast.
Makes 2 dozen
5 from 4 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 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 1-1/2-inches long), washed
  • 1 to 2 tablespoons olive oil
  • 2/3 cup red onion, thinly sliced
  • 1/3 cup dried cranberries, roughly chopped
  • 2 tablespoons pecans, roughly chopped
  • 1/8 teaspoon cayenne pepper
  • salt to taste
  • 1/3 cup Kerrygold Skellig Sweet Cheddar Cheese (or other favorite white cheddar), grated
  • 2 teaspoons fresh chives, finely chopped

Instructions
 

  • 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 1/2-inch deep. (Save the scraps to sauté, sprinkle with salt and pepper and eat!)
  • 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.
  • 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.
  • Add the cayenne and season to taste with the salt. (Here's How to Season to Taste.)
  • Preheat the oven to 300°F, and line a baking sheet with parchment paper.
  • Place the potato halves on the lined baking sheet.
  • Using about 2/3 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.
  • Place them in the preheated 300°F oven just to warm them through and melt the cheese, about 4 minutes.
  • Place them on a serving platter, sprinkle with the chives and serve warm.
Keywords hors d'oeuvres with potatoes, Thanksgiving appetizers, great for Thanksgiving
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.