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Salads & sides

Artichoke-Stuffed New Potatoes

Artichoke-Stuffed New Potatoes recipe
Recipe and Photo by: Better Homes and Gardens
This one's a win-win, with two favorite appetizers—hot artichoke dip and cheesy Parmesan-stuffed potato skins—combined in one delicious dish.
25 min
45 min
16 appetizers

What You Need

 Tiny new potatoes (1-1/2 to 2 inch diameter)
 tablespoon olive oil
 14-ounce can artichoke hearts, drained and chopped
cup  light mayonnaise dressing or salad dressing
cup  finely shredded Parmesan cheese
Dash  ground red pepper (cayenne)
cup  snipped fresh parsley
tablespoons  finely shredded lemon peel
cloves  garlic, minced

Make It

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.

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