Cheesy and irresistible – an appy that is sure to wow!
Cost Per Serving: 0.94
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
- 15–20 small new potatoes
- 1 cup (250 ml) low-fat ricotta cheese, or cottage cheese
- 1/4 cup (60 ml) grated low-fat cheddar cheese
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 - 2 Tbsp (15 - 30 ml) Epicure's 3 Onion Dip Mix, or Epicure's Seasoning for Cheese, Chives & Bacon Dip
- Epicure's Black Pepper, to taste
- Oil, for spraying or brushing
- dried chives, for garnish
Instructions
1. Preheat oven to 400° F (205° C).
2. Boil or steam potatoes for 10 minutes, or until just tender. Test with a skewer, being careful not to overcook. Drain well and cool completely.
3. Meanwhile, combine ricotta, cheddar, Parmesan, and 3 Onion Dip Mix in a small bowl. Season with Black Pepper and set aside.
4. Cut potatoes in half. Use a melon baller or large tablespoon to scoop out insides, leaving a 1/4 ” (6 mm) border. Mash insides and combine with cheese. Set aside.
5. Lightly brush or spray potato shells with oil and bake on Epicure's Baking Sheet lined with parchment paper for 30-45 minutes, or until crisp and golden.
6. Fill each potato shell with 1 tsp (5 ml) of cheese and potato mixture and broil for 5-8 minutes, or until tops are lightly golden and cheese has melted.
7. Arrange on a serving dish and garnish each potato with a sprinkling of Chives. Serve immediately.
2. Boil or steam potatoes for 10 minutes, or until just tender. Test with a skewer, being careful not to overcook. Drain well and cool completely.
3. Meanwhile, combine ricotta, cheddar, Parmesan, and 3 Onion Dip Mix in a small bowl. Season with Black Pepper and set aside.
4. Cut potatoes in half. Use a melon baller or large tablespoon to scoop out insides, leaving a 1/4 ” (6 mm) border. Mash insides and combine with cheese. Set aside.
5. Lightly brush or spray potato shells with oil and bake on Epicure's Baking Sheet lined with parchment paper for 30-45 minutes, or until crisp and golden.
6. Fill each potato shell with 1 tsp (5 ml) of cheese and potato mixture and broil for 5-8 minutes, or until tops are lightly golden and cheese has melted.
7. Arrange on a serving dish and garnish each potato with a sprinkling of Chives. Serve immediately.
Per Serving (2 pieces) : Calories 220, Fat 1.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 43 g (Fibre 4 g, Sugars 4 g), Protein 9 g.
Tips: Make Ahead: Prepare the day before, then grill in Epicure’s Rectangular Mesh Grilling Pan.
Chef Tip: After potatoes are cooked and filled, place under the broiler to warm just before serving.
Chef Tip: After potatoes are cooked and filled, place under the broiler to warm just before serving.
To order products for this recipe or another feast you may be whipping up ~ please visit our website at www.tammywilson.myepicure.com. If you have any questions or concerns please e-mail feedmeepicure@gmail.com.
Thanks for choosing us to help feed your family!
