Stuffed New Potatoes
Source of Recipe
the web
List of Ingredients
12 small, unpeeled red new potatoes, about 2 ounces each
6 ounces 50% less-fat turkey sausage
1 cup frozen veggie crumbles
½ cup minced green onion, including green tops
2 tablespoons minced parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons fat-free sour cream, divided use
4 ounces 2% Monterey Jack cheese, shredded Recipe
1. Place scrubbed whole potatoes in a heavy, 3-quart saucepan and add cold water to cover. Bring to a rolling boil and cook for 20 minutes, or until potatoes are soft when pierced with a knife. Drain and set aside to cool. 2. Preheat oven to 350 degrees. 3. In a medium skillet over medium-high heat brown sausage and veggie crumbles. Add onion and blend well. Remove from heat, drain excess fat and stir in parsley. Set aside and keep warm. 4. Slice cooled potatoes in half. Cut a very thin slice from the bottom of each half so that they sit flat without tipping over. Using a melon-baller, scoop out all the potato pulp, leaving a thin shell. Salt and pepper the inside of the shells. 5. Spoon ¼ teaspoon of sour cream into each shell. Add a portion of the sausage mixture and top with some of the shredded cheese. Place on a baking sheet. 6. Bake potatoes just long enough to heat the shells and melt the cheese, about 6 minutes. Serve warm.
Source: Original recipe by Jennifer Parham, RD, LD, Siegfried Health Club, St. John Medical Center
Nutrition Facts: 46 calories, 4.8g carbohydrate, 3.7g protein, 1.7g fat, 0.9g saturated fat, 8.9mg cholesterol, 0.6g dietary fiber, 147mg sodium Exchanges per serving: ¼ starch, ½ lean meat
Yield: 24 individual appetizers
|
Â
Â
Â
|
member logon
