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Ingredientes
- 16 x tiny new potatoes - (1 1/2" to 2" dia)
- 1 Tbsp. extra virgin olive oil
- 1 can artichoke hearts - (14 ounce) liquid removed, minced
- 1/2 c. light mayonnaise dressing or possibly salad dressing
- 1/4 c. finely-shredded Parmesan cheese
- 1 dsh grnd red pepper
- 1/4 c. snipped fresh parsley
- 2 Tbsp. finely-shredded lemon peel
- 2 x garlic cloves chopped
Direcciones
- 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. (Throw away potato trimmings, or possibly cook and use to make potato salad or possibly 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 grnd red pepper. Spoon about 1 Tbsp. of the filling into each potato shell.
- Bake in a 450 degree oven about 20 min or possibly till potatoes are tender and filling is golden. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mix over the potatoes.
- This recipe yields 16 pcs.
- Yield: 16 pcs
