•15 (1 1/2-inch) yellow, white or red potatoes (about 2 pounds)
•1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, shredded, divided
•2 tablespoons Kerrygold Pure Irish Butter
•3 tablespoons milk
•Salt and freshly ground pepper to taste
•Chopped fresh parsley (optional)
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 3/4 cup finely chopped wild mushrooms and 1 clove minced garlic. Cook and stir over medium heat for about 3 minutes, then stir in 1 tablespoon chopped fresh herbs.
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1/2 cup minced carrots, 1/2 cup sliced and coarsely chopped leeks and 1 clove minced garlic. Cook and stir over medium-low heat for about 5 minutes or until carrots are soft, then stir in 1/2 tablespoon chopped fresh dill.
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1 cup finely chopped, lightly packed fresh spinach and 1 clove minced garlic. Cook and stir over medium heat for 2 to 3 minutes to wilt spinach, then stir in 2 tablespoons snipped fresh chives
Place potatoes in a large microwave-safe bowl. Add 2 tablespoons water; cover and cook on HIGH for 10 minutes, stirring or shaking potatoes after 5 minutes. Drain water and let stand until cool enough to handle. Cut each potato in half. Using a melon baller or very small spoon, scoop out the centers into a medium bowl, leaving a potato shell. Mash potato then stir in 2/3 of the shredded cheese, the butter and milk. Place equal amounts into 3 bowls, then stir 1 filling into each bowl; season each to taste with salt and pepper. Preheat oven to 425°F and line a large baking sheet with foil. Place potato shells on baking sheet and spoon equal amounts of filling into each. Place a large pinch of remaining cheese on top of each potato and bake for 15 minutes or until tops are lightly browned. Serve warm garnished with parsley, if desired. Makes about 30 appetizers.