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A mashup of a popular cocktail and two-bite party appetizer, these little potato shells combine our Dirty Martini dip with a twice-baked potato. Roast baby Yukon Gold potatoes until tender, then fill them with the creamy, salty, and tangy filling made with tangy blue cheese, cream cheese, and briny olive juice. A sprinkling of chopped gin-marinated olives adds a bright finishing touch to complete these bite-sized treats.
Notes from the Food & Wine Test Kitchen
The size of baby Yukon Gold potatoes makes them ideal for serving as an appetizer but removing the filling can be tricky. Use a small melon baller or rounded teaspoon to help remove the filling from the skins. If you don’t have a piping bag, cut a small hole in the corner of a large ziplock bag to use as an impromptu piping bag.
Make aheadÂ
The potatoes can be roasted and hollowed and stored in an airtight container in the refrigerator for up to two days. Store the potato filling in a separate airtight container. Reheat the potato filling in the microwave until slightly warm before filling the potato skins and broiling as directed.
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