Artichoke-Stuffed New Potatoes

1
(0) 0 Reviews
Prep Time
25
min.
Total Time
45
min.
Servings

16 appetizers

This one's a win-win, with two favorite appetizers—hot artichoke dip and cheesy Parmesan-stuffed potato skins—combined in one delicious dish.

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What You Need

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Make It

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  • 1. 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.
  • 2. 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.
  • 3. 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. Makes 16 appetizers.

Servings

  • 16 appetizers

Diet Exchange

  • .5 Starch
  • .5 Fat

Nutritional Information

Serving Size 16 appetizers
AMOUNT PER SERVING
Calories 70
% Daily Value
Total fat 4g
Saturated fat 1g
Cholesterol 4mg
Sodium 144mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 1g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 12 %DV
Calcium 3 %DV
Iron 5 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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