Cheesy Asparagus Baby Potatoes Recipe

Ingredients:
3 lbs baby red potatoes
sea salt and pepper to taste
6 oz goat cheese
4 oz mascarpone cheese
2 tbsp Rothschild Horseradish Sauce
1 1/4 cups asparagus, blanched, finely chopped
salt and pepper to taste


Directions:
Heat oven to 350 degrees. Wash baby potatoes and then cut in half. Scoop out center of potatoes with a melon baller and leave about 1/4 inch of potato around outside edges. Place potatoes on a baking sheet, prick inside of potatoes with fork and season with salt and pepper. Place in oven and bake for about 30 minutes. In a medium mixing bowl, whisk together goat cheese, mascarpone cheese and Horseradish Sauce. Fold in chopped pieces of blanched asparagus and season with salt and pepper.  Remove potatoes from oven and fill inside with asparagus cheese mixture. Bake in 350 degrees F oven for 8-10 minutes.

Copyright Robert Rothschild Farm