Fingerling Potatoes Stuffed with Quail Eggs

  • Preparation 20 MIN
    Cooking 40 MIN
  • Makes 12 hors-d'oeuvres



  1. In a pot of salted water, cook the potatoes until tender, place them into cold water to cool them down, and then drain.
  2. Cut each potato in half lengthwise. With a melon baller, remove about 15 ml (1 tablespoon) of flesh in the centre of each potato half. Place on a baking, sliced side up. If necessary, cut a thin slice at the base so that the potato can sit upright. Set aside.
  3. Meanwhile, in a non-stick skillet, brown the chorizo. Transfer to a bowl. Stir in the cream. Season with salt and pepper.
  4. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  5. Spread the cream mixture into the potato cavities. Sprinkle with cheese. Bake for about 15 minutes or until the cheese is golden brown. Remove from the oven and break an egg in each cavity. Continue baking for about 10 minutes or until the desired doneness of the eggs. Sprinkle with chives and pepper. 


Fingerling potatoes, small and elongated, look like ginger root. They have a buttery taste, softer texture, and are less crumbly than traditional potatoes. You can find them in most grocery stores.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 hors-d'oeuvres

Content % Daily Value
Calories 103  
Total Fat 5.2 g  
Saturated Fat 3 g  
Sodium (salt) 107 mg  
Carbohydrates 9 g  
Fibre 1 g  
Protein 5 g