Wisconsin Potato and Vegetable Growers Association

Bloodshot Eyeball Potatoes

Bloodshot Eyeball Potatoes

Bloodshot Eyeball Potatoes

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Calories 415 kcal


  • 12 new baby potatoes
  • 1 Tbsp olive oil
  • 75 grams soft cheese
  • 6 pimento stuffed olives


  • Preheat oven to 200°C. Put the potatoes in a roasting tin and toss with the oil. Season, then roast for 20-25 minutes, until crispy on the outside and soft on the inside.
  • Leave to cool for 10 minutes, then use a teaspoon to scoop a little flesh from the top of each potato. Spoon a little soft cheese into the holes and top with a pimento olive half. Serve just warm.


Calories: 415kcalCarbohydrates: 4gProtein: 5gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 83mgSodium: 614mgPotassium: 114mgFiber: 1gSugar: 3gVitamin A: 1102IUCalcium: 86mgIron: 1mg
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