You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!
The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.
Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.
Ingredients:
Potatoes:
- 15 small yellow, white or red potatoes (about 2 pounds)
- 1/2 package (3.5 ounces) Kerrygold Dubliner Cheese, shredded, divided
- 2 tablespoons Kerrygold Garlic and Herb Butter
- 3 tablespoons milk
- Salt and freshly ground pepper to taste
- Chopped fresh parsley (optional)
Filling:
- 1 tablespoon Kerrygold Garlic and Herb Butter
- 1 cup spinach leaves, finely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh chives, finely chopped
Grate your cheese and set aside.
Add the potatoes to a large microwave-safe bowl. Add two tablespoons water, cover, and microwave on high for 10 minutes, stirring or shaking the potatoes after 5 minutes.
While waiting for the potatoes to cook, melt 1 tablespoon of the Kerrygold Garlic and Herb Butter in a small saute pan. Stir in 1 cup finely chopped, lightly packed fresh spinach leaves and 1 clove minced garlic. Cook over medium heat for 2-3 minutes to wilt the spinach, stirring occasionally. Stir in 2 tablespoons snipped fresh chives.
Preheat your oven to 425 degrees F and line a large baking sheet with foil. Set aside.
When the potatoes are done, drain the water and let stand until cool enough to handle. Cut each potato in half. Using a melon baller or very small spoon, scoop out the centers of the potato halves into a bowl, leaving a potato “shell.”
Mash the potato scoops with a fork and stir in about 2/3 of the shredded Kerrygold Dubliner Cheese (~around 2 oz, maybe a little more), 2 tablespoons Kerrygold Garlic and Herb Butter, and 3 tablespoons milk.
Add the spinach mixture to the mashed potatoes and season with salt and pepper.
Add the potato shells to the baking sheet and spoon equal amounts of filling into each potato shell. (I found these guys to be a little top heavy so using a pan with sides will be very helpful.)
Add a large pinch of the remaining cheese on top of each potato and bake for 15 minutes, or until the tops are lightly browned. Garnish with parsley and serve.
These are little bites of deliciousness! I love that the potato skins are still used and turn the mashed potatoes into little pop-able appetizers. These would absolutely be a hit at any party!
- Potatoes:
- 15 small yellow, white or red potatoes (about 2 pounds)
- 1/2 package (3.5 ounces) Kerrygold Dubliner Cheese, shredded, divided
- 2 tablespoons Kerrygold Garlic and Herb Butter
- 3 tablespoons milk
- Salt and freshly ground pepper to taste
- Chopped fresh parsley (optional)
- Filling:
- 1 tablespoon Kerrygold Garlic and Herb Butter
- 1 cup spinach leaves, finely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh chives, finely chopped
- Grate your cheese and set aside.
- Add the potatoes to a large microwave-safe bowl. Add two tablespoons water, cover, and microwave on high for 10 minutes, stirring or shaking the potatoes after 5 minutes.
- While waiting for the potatoes to cook, melt 1 tablespoon of the Kerrygold Garlic and Herb Butter in a small saute pan.
- Stir in 1 cup finely chopped, lightly packed fresh spinach leaves and 1 clove minced garlic.
- Cook over medium heat for 2-3 minutes to wilt the spinach, stirring occasionally. Stir in 2 tablespoons snipped fresh chives.
- Preheat your oven to 425 degrees F and line a large baking sheet with foil. Set aside.
- When the potatoes are done, drain the water and let stand until cool enough to handle. Cut each potato in half. Using a melon baller or very small spoon, scoop out the centers of the potato halves into a bowl, leaving a potato “shell.”
- Mash the potato scoops with a fork and stir in about 2/3 of the shredded Kerrygold Dubliner Cheese (~around 2 oz, maybe a little more), 2 tablespoons Kerrygold Garlic and Herb Butter, and 3 tablespoons milk.
- Add the spinach mixture to the mashed potatoes and season with salt and pepper.
- Add the potato shells to the baking sheet and spoon equal amounts of filling into each potato shell. (I found these guys to be a little top heavy so using a pan with sides will be very helpful.)
- Add a large pinch of the remaining cheese on top of each potato and bake for 15 minutes, or until the tops are lightly browned. Garnish with parsley and serve.
