Add variety to your entertaining with these delicious savory Hors d’oeuvre's.
12 Large BABY Yellow Potatoes
¼ Cup Crumbled Blue Cheese
2 Tbs Chives, finally chopped
¼ Tsp Salt
2 Tbs Parmesan Cheese, finally grated
Preheat oven to 400 degrees.
Place potatoes in a medium saucepan with enough water to cover. Cook on medium high heat 6-8 minutes until almost render. Drain. When cool enough to handle, cut of ends (just enough to make a flat surface that the potatoes can stand up) and discard ends.
Cut each potato in half. Using a ¼ teaspoon measure utensil or melon baller, scoop out potato, leaving a ¼ inch shell. Set potatoes hollow side up on a baking sheet that has been sprayed with fat free non stick cooking spray.
Mash potatoes. Add blue cheese and chives. Mix together until well blended.
Fill each potato shell with potato mixture..
Sprinkle evenly with parmesan cheese.
Bake for 7-10 minutes.
Each piece contains:
Fat 1 g
Carbohydrate 8 g