Ham-Stuffed New Potatoes
"A unique, dainty appetizer that your guests are sure to remember. Provided by the Southern Living "Low-Fat, Low-Calorie cookbook."
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
15 appetizers
ingredients
- 15 new potatoes (about 1 1/2 pounds)
- 1 cup cooked ham (lean, diced)
- 1⁄3 cup part-skim ricotta cheese
- 1⁄4 cup reduced-fat cream cheese
- 1 tablespoon onion, minced
- 1 tablespoon Dijon mustard
- fresh parsley (for garnish)
directions
- Arrange potatoes in a steamer basket over boiling water; cover and steam 15 to 20 minutes or until tender.
- Remove potatoes from steamer; cool.
- Combine ham and next four ingredients; set aside.
- Scoop out centers of potatoes, using a melon-ball scoop or other small spoon.
- You may want to reserve pulp for another use.
- Spoon ham mixture evenly into potatoes. Garnish with parsley sprigs.
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Reviews
-
Took Krislady's advice and tried this as a sandwich spread - wonderful. -
We made this recipe exactly as written, and, as is, we found it just "OK." We used a melon baller both to hollow out the baby white potatoes and to fill them. While somewhat labor-intensive, it could be worth it for a great appetizer. And the filling was absolutely wonderful. I could easily see it as a spread for bagels or even a sandwich. However, stuffing it into the plain baby potatoes detracted from the flavor. We ate about half of the potatoes and cut up the rest, added a little non-fat yogurt and some more seasonings and made a small potato salad. It's a great idea, and I may make the filling again - but not in this application. -
I made these for a neighborhood potluck. They were easier to make than I thought they's be. A tomato corer works wonderfully! I tripled the recipe and hand-selected tiny new potatoes of uniform shape and size at the Farmer's Market. Before steaming, I cut a flat side one the bottom of each (to prevent sliding in the platter). I recommend using white-skinned potatoes because they camoflauge the skin "slides" (after cookin and scooping) better than the red. Not only did I garnish with fresh parsley, But I added chopped parsley to the filling mixture. The verdict from the neighbors is 5 stars!!! Thanx for pointing your recipe out to me. It was great and I'll make it again.
RECIPE SUBMITTED BY
I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
Since discovering Zaar, I have to say my life has become more flavorful! I have learned that it's easier than I thought to have an organized, well-planned and yet creative and fun kitchen! I love the features of Zaar, but especially enjoy the people. I have become addicted to the forums and now love taking photos of the food I prepare. I am officially a Zaar junky!
I've also started taking pictures of most of the recipes I prepare...Here are some of the pics I've taken of dishes that are available at Zaar:
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I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
I enjoy...no...CRAVE anything cheesy, salty and crunchy. Needless to say I dream about nachos in my sleep!
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