Saturday, September 27, 2014

TINY HOT POTATO SNACKS

7 small yukon gold potatoes
1 cup broccoli florets
2-oz Monterey Jack cheese, shredded
3 tbsp plain yogurt
2 tbsp finely chopped pickled jalapeno
salt and pepper
butter-flavored cooking spray
chili powder

Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil and lower the heat to simmer. Simmer potatoes about 25 minutes until fork tender. Drain and allow to cool slightly.

Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender - about 5 minutes; drain. Chop broccoli fine and place in a medium bowl.

Slice 6 of the potatoes in half and scoop out half of the flesh from each piece; add scooped out part to the broccoli.

Peel and finely chop the remaining potato and add to the potato/broccoli mixture. Add the cheese, 2 tablespoons of the yogurt, and the jalapeno; mash coarsely with a fork and season with the salt and pepper.

Preheat oven to 425 degrees.

Arrange the potato halves cut side down on a baking sheet and lightly coat them with the cooking spray; invert and season with the salt and pepper.

Divide the potato/broccoli stuffing mixture among the potato halves. Lightly coat with the cooking spray and sprinkle with the chili powder.

Bake potatoes at 425 degrees about 20 minutes or until golden.

Before serving, garnish with the remaining yogurt and sprinkle with a dash more chili powder.


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