| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Ham, Potatoes | 24 | Servings | |
INGREDIENTS
| 1 1/2 | lb | New potatoes, small & |
| unpeeled | ||
| 1 | c | Gruyere cheese, shredded |
| 1/2 | c | Finely chopped ham |
| 1/4 | c | Sour cream, plus 2 |
| tablespoons | ||
| 1/4 | c | Whipped cream cheese with |
| chives | ||
| 3 | T | Crushed pineapple, drained |
| well | ||
| 1/2 | t | Garlic salt |
| 1/2 | t | Cayenne |
| Fresh parsley, for garnish |
INSTRUCTIONS
Place potatoes in a lightly greased roasting pan. Bake at 400 for 50 minutes or just until tender. Let cool. Cut potatoes in half. Using a small spoon, scopp out most of the pulp from each potato half. Set shells aside. Combine potato pulp, cheese, and next 6 ingredients; stir mixture well. Spoon mixture into potato shells. (You can make to this point and store in refrigerator over night.) Place potatoes on a rack in roasting pan. Broil 5 1/2" from heat 4-5 minutes or until golden. Per serving: 43 Calories; 2g Fat (43% calories from fat); 2g Protein; 4g Carbohydrate; 6mg Cholesterol; 19mg Sodium Recipe by: Christmas with Southern Living, 1996 Posted to EAT-L Digest by #ebburtis <ebburtis@IX.NETCOM.COM> on Dec 24, 1997
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