| 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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