Artichoke-Stuffed New Potatoes
Source of Recipe
lhj.com
Recipe Introduction
Two much-loved classic appetizers -- hot artichoke dip and stuffed potato skins -- come together in one great nibble. New potatoes and a sprightly gremolata update this dynamic duo.
List of Ingredients
- 16 tiny new potatoes (1-1/2 to 2 inch diameter)
- 1 tablespoon olive oil
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup light mayonnaise dressing or salad dressing
- 1/4 cup finely shredded Parmesan cheese
- Dash ground red pepper
- 1/4 cup snipped fresh parsley
- 2 tablespoons finely shredded lemon peel
- 2 cloves garlic, minced
Instructions
- 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 450 degree f 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.
Final Comments
Makes 16 appetizers
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