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Baby hasslebacks

This little canapé is great for casual entertaining. With a strong blue cheese it has a yummy bite to

it and the nuts add a satisfying crunch that everyone seems to like. Using toaster tongs for cutting

the potatoes was a eureka moment and really speeds up the prep. Why not give it a go?

Ingredients - makes 16

16 evenly sized mouthful-sized potatoes (they can be large mouthfuls)

Olive oil

Salt and pepper

1 tbsp chopped hazelnuts (buy them ready chopped for speed)

50 g blue cheese at room temperature. Stilton can be a vegetarian option.


Wash the potatoes and make even slits across each one. Using wooden toaster tongs to hold the

potatoes in place really helps, see picture.

Rub with olive oil and season. Cook at 190° for 25 - 30 minutes or until tender. Cool.

Gently ease open the slits if they have closed up during cooking and then squeeze a generous

amount of cheese and then nuts into each potato.

Keep covered in the fridge until they are needed. 24 hours is fine.

Bake again at 190° for 10 minutes until piping hot. Season and serve.

They can also be reheated on the BBQ.

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