These little stuffed red potatoes make a great appetizer. They are low in saturated fat, high in potassium and vitamin C, and a source of fiber. You can make them ahead and freeze them before the second baking.
Author Rosanne Rust MS RDN, www.rustnutrition.com
10smallred potatoes, scrubbed
1/2cupfinely shredded Irish cheddar cheeseor another favorite sharp cheese
1/2cupdeli corned beef, thinly sliced
1/3cupplain, lowfat or nonfat Greek yogurt
freshly ground pepper
Preheat oven to 400 degrees F. Bake potatoes on an ungreased baking sheet for 35 minutes.
Remove potatoes from oven, and allow to cool for about 10 minutes, until you can handle them. Carefully slice each potato in half.
Using a small spoon, scoop some of the flesh from each potato half, leaving about 1/4 inch around the skin, and place flesh into a small mixing bowl. Carefully slice a sliver from the bottom of the potato half so it'll sit nicely on baking sheet.
Chop the corned beef and set aside.
Mash the scooped potato in the mixing bowl. Add the sour cream and all but 2 tablespoons of the shredded cheese, the salt and pepper. Mix well. Add the corned beef and combine.
Spoon the corned beef-potato mixture back into the potato skins on the baking sheet, dividing evenly until all potato halves are filled. Sprinkle the remaining shredded cheese among the potato halves.
Return to the oven for 15 minutes, until lightly golden. Serve immediately.
At Step 6, you can freeze the potatoes before putting them back into the oven. Carefully place the potatoes into a zippered freezer bag and freeze up to 3 months. When ready to serve, place the frozen potatoes onto a baking sheet. Bake in a 400 degree oven for 20 minutes or until golden.
Stuffed Mini Potato Bites https://rustnutrition.com/blog/2021/03/17/stuffed-mini-potato-bites/ March 17, 2021