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.
Tiny new potatoes (1-1/2 to 2 inch diameter)
14-ounce can artichoke hearts, drained and chopped
light mayonnaise dressing or salad dressing
finely shredded Parmesan cheese
ground red pepper (cayenne)
snipped fresh parsley
finely shredded lemon peel
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.
nutritional info per serving
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