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Artichoke-Stuffed New Potatoes

Contributed By: Pam, PA | See all of Pam's recipes
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Active Time:  25 Minutes
Total Time:  1 Hour
A creamy center flavored with Parmesan fills bite-size appetizers.
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
Artichoke-Stuffed New Potatoes Recipe at

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. I used spray Crisco instead. Place in a greased 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. (Steam the potatoes first in micro for about 5 minutes to insure they are cooked throug before filling them)

3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Makes 16 appetizers.

16 appetizers Prep: 25 minutes

Bake: 20 minutes

Date Added: 11/03/2009
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