At a Glance
- Prep Method: null
- Cuisine: Asian
- Yield: 20
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
| 12 | small (1-1/2-inch) potatoes (about 1 pound) |
| 2 | tablespoons olive oil, divided |
| Salt | |
| 2 | teaspoons chopped garlic |
| 2 | teaspoons grated or finely chopped fresh ginger |
| 2 | tablespoons chopped cilantro |
| 2 | tablespoons low-fat mayonnaise |
| 1/2 | teaspoon finely chopped fresh serrano chile |
Preparation
Heat oven to 350°F. Toss potatoes with 1 tablespoon of the oil and 1/2 teaspoon salt; place on shallow baking pan. Bake until tender, about 1 hour. When potatoes are cool enough to handle, cut each in half. Using a teaspoon or melon baller, scoop out center of each potato, leaving a 1/4-inch thick shell. Place potato centers in medium bowl; break up with fork until coarsely mashed. In cold skillet, add remaining 1 tablespoon oil, garlic and ginger; place over low heat. When garlic begins to sizzle, add mashed potato centers; remove from heat. Add cilantro, mayonnaise and serrano chile; mix well. Spoon mixture into potato shells. Refrigerate until ready to serve.
Calories: 55 Fat: 3g Cholesterol: 1mg Sodium: 62mg Fiber: 1g Protein: 1g
