Make ahead:
* Stuffed potatoes can be made a day ahead, covered, and refrigerated. Bring to room temperature 60 minutes prior to serving.

Ingredients:
Using Horseradish Cheddar, produced by Ivanhoe Cheese Inc. in Ivanhoe, ON.

Tony’s suggestions:
Wine - Bold red: California Zinfandel or Chilean Cabernet Sauvignon, Oregon Pinot or New Zealand Pinot Noir
- Off-dry white: oaked Chardonnay, Rhône white
- Beer — Brown ale, India Pale Ale

12 baby potatoes
3 oz Horseradish Cheddar, shredded
1 tsp dried savory
kosher salt and freshly ground black pepper, to taste

Gurth’s notes:
* Use other flavoured cheese, such as cheddar, havarti, Gouda or Monterey Jack.

Directions:
1. Place the potatoes in a medium saucepan and add enough cold water to cover. Cook over high heat until the potatoes are just tender when probed with the tip of a knife. Drain and place in cold water until cool enough to handle.
2. Remove the top of each potato and set it aside.
3. Using a melon baller, scoop out the centre of each potato and place in a bowl.
4. Mash the potato flesh. Combine with the cheese and savory. Season with salt and pepper.
5. Using a pastry bag with a star tip, pipe the mixture back into the potato shell and replace the top. Serve at room temperature.