Stuffed Red Potatoes

Mashed Potatoes
(for filling baby potatoes)
4 russet or Idaho potatoes, peeled, cubed and boiled
1/2 cup cream or half & half
1/4 lb. (1 stick) butter
salt and white pepper, to taste

Roasted Potatoes
18 baby red potatoes
olive oil

Toppings
4 ounces blue cheese, crumbled
4 ounces goat cheese, crumbled
4 ounces New York cheddar, grated
2 T chives, chopped

Preparing the mashed potatoes:
Push cooked potatoes through a sieve or whip in electric mixer. Add butter and cream. Season with salt and white pepper, set aside.

Preparing baby red potatoes:
Cut potatoes in half and hollow out middles (to make room for the stuffing). Toss the potatoes in olive oil and roast in oven at 350 degrees F for approximately 20 minutes, until just done, and set aside.

To assemble:
Using a piping bag or small spoon, fill the hollowed out roasted potatoes with mashed potatoes, top with assort cheese and bake until melted and golden brown.

Serve warm.

Serves 10-12