Spicy Asian Stuffed Potatoes

At a Glance

  • Prep Method: null
  • Cuisine: Asian
  • Yield: 20
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12 small (1-1/2-inch) potatoes (about 1 pound)
2 tablespoons olive oil, divided
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


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

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