Autumn Potato Jackets

Ok, so these aren't you typical 'winter jackets', more like a windbreaker, so let's call them Autumn Potato Jackets. Perfect!

There is any number of filling you can have with these, no rules really. I did 2 styles. One with sour cream and smoked salmon, the other with grated carrot, yogurt and a little cheese.

The theme of this blogging weekend seems to be starters of finger food specials.
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Prep-time: 35 mins

Sour cream and smoked salmon jackets
Ingredients:
-  6 tiny new potatoes
- 100g packeted spreadable cream cheese
- 2 table spoons dill (finely chopped)
- 50g smoked salmon

How to work the magic:
1. Place potatoes (uncovered) into a tray and in the oven at 170ºC for about 25-30 minutes or until tender. Allow to cool for a few minutes
2. Meanwhile, combine cheese and dill in a small bowl
3. Cut salmon into thin strips
4. Cut a cross at the top of the potato and gently squeeze the base of it to open the centre.
5. Fill centres with a spoonful of the cheese mixture and top with salmon and extra dill, if you so desire (I do, coz it looks great!)
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Grated carrot, yogurt & cheese jackets
Ingredients:
- 6 tiny new potatoes
- 2 carrots (grated)
- 6 table spoons of Greek style yogurt
- ½ cup mozzarella (grated)
- ½ cup balsamic vinegar

How to work the magic:
1. Place potatoes (uncovered) into a tray and in the oven at 170ºC for about 25-30 minutes or until tender. Allow to cool for a few minutes
2. Cut a cross at the top of the potato and gently squeeze the base of it to open the centre.
3. Fill centres with a spoonful of the yogurt, top with carrot & cheese
4. Put some vinegar on the base of the plate and plate potatoes with. Serve.
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HINT: Mix carrot and mozzarella together for a nice clash of colour. I opted against this because I was bloody hungry preparing these and in my haste I forgot =P