Stuffed Baby Potatoes

Inspiration from Spanish tapas menus

750g waxy new potatoes - the smaller the better
2 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
1 tsp My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
100g cream cheese
1 tsp My Secret Kitchen Secret Wild Garlic Spices
1/4 bottle My Secret Kitchen White Wine & Porcini Finishing Sauce
Chives to garnish
My Secret Kitchen Balsamic Reduction to serve

Preheat oven 190C. Par boil the potatoes and leave to cool. Using an apple corer, scoop out a small circle in the centre of each potato. Place the potatoes in a bowl and drizzle over the Smoked Rapeseed Oil and Spiced Sea Salt; mix together so that the potatoes are evenly coated. In another bowl, mix together the cream cheese with the Secret Wild Garlic Spices and put to one side. Place each potato in a baking tray with the scooped out hole uppermost. Fill the hole to 3/4 with the White Wine & Porcini Finshing Sauce and bake for 10 minutes or until warmed through but not too hot. Fill a piping bag fitted with a fluted or rounded nozzle with the cream cheese mixture. Pipe a swirl of cream cheese on the top of each potato and serve immediately with a drizzle of Balsamic Reduction.