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Baby Potatoes Stuffed With Herbed Cheese

Microwaverina's picture
  Small new potatoes 3⁄4 Pound (8 whole)
  Herbed yogurt cheese 1⁄4 Cup (4 tbs)
  Basil sprigs/Tarragon sprigs 2 (for garnish)

Scrub the potatoes, prick them with a fork, and arrange them around the outside rim of a 9" glass pie plate.
Microwave on high for 5 minutes.
Turn each potato over and microwave on high for 3 minutes, or until the potatoes are tender but still keep their shape.
With a sharp knife, partially hollow out each potato by cutting a cone-shaped section from the top. (The hole should be just large enough to hold a small spoonful of the yogurt cheese.)
Reserve the tops for another use, if desired.
Fill each potato with a dollop of the yogurt cheese.
Serve hot or at room temperature, garnished with the basil or tarragon.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 155 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.3%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 2.1 mg0.7%

Sodium 691 mg28.8%

Total Carbohydrates 28 g9.3%

Dietary Fiber 5.6 g22.4%

Sugars 2.9 g

Protein 8 g16%

Vitamin A 150.7% Vitamin C 68.8%

Calcium 35% Iron 28.3%

*Based on a 2000 Calorie diet


Baby Potatoes Stuffed With Herbed Cheese Recipe