Stuffed New Potatoes Recipe
|8||small new red potatoes, boiled in their skins |
|1/4 cup||reduced-fat sour cream |
|1 tablespoon||margarine or butter, melted |
|1/4 teaspoon||garlic salt |
|1/4 teaspoon||dried thyme leaves |
|1/4 cup||finely chopped green onions |
|1/4 cup||finely shredded Cheddar cheese |
|Paprika, if desired|
1. Cut potatoes in half. Scoop out insides of potatoes, leaving 1/8-inch shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.
2. Add sour cream, margarine, garlic salt and thyme. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add onions, mixing just until blended.
3. Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish.
4. Bake at 375 degrees F for 20 to 25 minutes, or until thoroughly heated. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted. Serve warm. Makes 8 servings (2 potato halves per serving)
Recipe courtesy of KitchenAid