Slightly adapted from this recipe on lentils.ca. Makes 36 pieces; can be multiplied.
18 small red-skinned potatoes
3/4 cup cooked red lentils
1/2 cup goat cheese
2 Tbsp melted butter
1 Tbsp minced chives
1 large garlic clove, peeled and smashed
1/2 tsp Sriracha sauce, or more to taste
Kosher salt and fresh black pepper, to taste
Preheat oven to 375°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
Place the whole potatoes in a saucepan with cold water to cover. Cook on low heat for 15 minutes, or until the potatoes are just tender when pierced with a sharp knife. Remove from heat, drain, and rinse under cold water until they're cool enough to handle.
Slice the potatoes in half lengthwise. Use a melon baller to hollow out the center pulp from the potatoes, leaving a lip of 1/4 inch. Add the potato flesh to a food processor, along with the remaining ingredients. Taste and adjust the seasoning; we added more Sriracha, salt and pepper.
Place the potatoes on the baking sheet. If they roll around, use a very sharp paring knife to slice a small piece off the bottoms to keep them flat. With a pastry bag or spoon, fill the potatoes with the filling.
Bake for 15 minutes, until slightly golden. The filling will puff up in the oven, and will deflate a bit when you remove the pan. Don't worry. The taste is great, even if they fall down a bit!
Garnish with extra minced chives, and serve warm.