My friends have an annual party in the summer called War of the Rosés. Basically they collect all the rosés they can find, both local and foreign, and put on a blind tasting for all of us. The rosés are tasted, evaluated, occasionally forgotten about when the talking gets a little out of control, and ultimately pitted against one another a la a 15th century dynastic conflict. Except in this battle the victor, instead of getting to rule from the throne of England, gets a lovely replica of the Stanley cup, because why not. There also may or may not have been a piñata…
Basically we get invited into their home for a lovely evening of wine tasting, drinking a little too much, and lots and lots of wonderful food. Everyone brings something to share and this is my contribution, a ridiculously easy and supremely addicting appetizer. I mean really, in what way does creamy, crispy, cheesy stuffed potatoes not sound like perfection. I would eat these paired with anything really but rosé is a really lovely choice. Rosé and cheese have a natural affinity for each other and the tart crisp finish is a nice counter balance for this richer dish.
- 16 small red or yellow skinned potatoes
- ½ cup grated asiago
- ½ cup mayonnaise
- 2 tbsp chives
- olive oil
- Preheat oven to 375°.
- Pierce each potato a couple of times with a fork and place on rimmed baking sheet. Drizzle with olive oil and bake until tender, about 30 to 35 min. Let cool
- Meanwhile, in a small bowl mix together cheese, mayonnaise, and chives. Once the potatoes have cooled cut them in half and scoop out a small amount in the middle. This is where a melon baller comes in really handy, but if you don’t have one you can definitely just use a small spoon. Just be careful to leave a ring of potato around the side so that it stays stable.
- Set the potatoes back in the baking sheet, using the rim to help keep them upright, and dust with paprika. Bake again for 12-15 minutes, this time at 350°, until the tops are golden brown.