Hot Potatoes Recipe

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Hot Potatoes

Missy Wimpelberg

By
@MWimpelberg

These are amazing appetizers. The good news is they are also healthy for the most part. A great addition for your Super Bowl party or any get together. They will disappear quickly. I got this recipe from a recent magazine.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

45 Min

Ingredients

7 small
yellow-fleshed potatoes (yukon golds)
1 c
broccoli florets
2 oz
monterey jack cheese, shredded
3 Tbsp
plain yogurt, reduced fat
2 Tbsp
pickled jalapeno chile, finely chopped
salt and pepper
olive oil cooking spray
chili powder, for sprinkling

Directions Step-By-Step

1
Place potatoes in large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork tender, about 25 minutes. Drain and let cool slightly.
2
While those are cooling, in a small saucepan of boiling water, cook the broccoli until crisp tender, about 5 minutes; drain. Finely chopped and place in a medium bowl.
3
Slice 6 of the potatoes in half, scoop out the flesh from each piece and add to the broccoli. Peel and finely chop remaining potato and add to mixture. Add cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
4
Preheat oven to 425 degrees. Arrange potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Scoop even amounts among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden brown, about 20 minutes. Garnish with reamining yogurt and more chili powder.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy