Artichoke-Stuffed New Potatoes
Categories: Vegetarian, Appetizers, Stuffed
16 tiny new potatoes - (1 1/2" to 2" dia)
1 tablespoon of olive oil
one 14 ounce can of artichoke hearts, drained, chopped
1 cup of light mayonnaise dressing or salad dressing
1 cup of finely-shredded Parmesan cheese Basic-Recipes.com
1 dash ground red pepper
1 cup of snipped fresh parsley
2 tablespoons of finely-shredded lemon peel
2 garlic cloves, minced |
|
Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside. For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell. Bake in a 450ºF. oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. This recipe yields 16 pieces.
Per Serving: Calories 70, Total Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 144mg, Carbohydrate 7g, Fiber 1g, Protein 2g.
Formatted for MC7 08-28-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Better Homes and Gardens at http:/www.BHG.com
Per Serving (excluding unknown items): 128 Calories; 14g Fat (92.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.
|