Ham and cheese potato bites
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New potatoes; small & unpeeled |
| 1 | cup | Gruyere cheese; shredded |
| ½ | cup | Finely chopped ham |
| ¼ | cup | Sour cream; plus 2 tablespoons |
| ¼ | cup | Whipped cream cheese with chives; |
| 3 | tablespoons | Crushed pineapple; drained well |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Cayenne |
| Fresh parsley; for garnish | ||
Directions
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 5½" 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@...> on Dec 24, 1997