Salsa-Stuffed New Potatoes are really good to eat! Scoop out the center and add spicy salsa, for a nutritious, delicious, very special appetizer.
16 small new potatoes, skin on
2 medium tomatoes, peeled, seeded, chopped
2 jalapeno peppers, seeded
1/2 cup cilantro, chopped
1 tablespoon black pitted olives, chopped
1 teaspoon lime juice, fresh-squeezed
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Scrub potatoes. Cook, covered, with water over medium-high heat until just fork tender, about 15 to 20 minutes. Drain potatoes; cool. Trim bottom of potatoes so they will stand on serving plate without rolling.
Slice potatoes in halves, and scoop out meat, using a melon scoop or teaspoon; reserve for another meal or discard. Leave a thin layer of potato attached to the skin.
Place potatoes on serving dish.
Spicy Salsa: Prepare while potatoes are cooking. To make salsa, toss together tomatoes, peppers, cilantro, olives, lime juice, cayenne, and cumin. Spoon salsa into cavity of each potato. Serve hot. You might wish to put extra salsa in a small bowl and pass it with potatoes for those wanting an extra helping. A side dish of plain nonfat yogurt might also look good on the serving tray for those who want to fill extra potato skins with yogurt.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 108; Total Fat: 0.4g; Saturated Fat: 0.1mg; Cholesterol: 0mg; Sodium: 45mg; Potassium: 523mg;
Milk: 0, Vegetables: 1, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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