Using kharcho together with seasonal produce elevates the common potato skin to new heights creating an inviting and delicious appetizer that is a snap to make. —Danica
3 cups filling
eggplant, small dice
pear, small dice
onion, small dice
frozen peas, thawed
dried apricot halves, small dice
garlic cloves, minced
red pepper flakes
freshly-cracked black pepper
small new new potatoes
In This Recipe
After washing the potatoes, poke once with a sharp knife and steam for 20 minutes. Set aside to cool.
Add a drizzle of olive oil to a pan over medium heat and sauté the eggplant, onion, pear, garlic and apricots until softened. Add the remainder of the ingredients and mix well. Season with salt and pepper.
Once cooled, cut the potatoes in half and using a paring knife or small spoon, create a well in each half. Lightly mist with olive oil and pan-sear over medium heat until the cut side is golden brown.
Stuff each half with ~one teaspoon of filling and place upon a platter to serve.