Makes about 16 appetizers
16 small potatoes (1-1/2 to 2 inch diameter)
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 14 ounce can artichoke hearts, drained and chopped
½ cup light sour cream
¼ cup finely shredded Parmesan cheese
2 tablespoons finely shredded lemon peel
2 cloves garlic, minced
Dash crushed red pepper flakes
¼ cup chopped fresh parsley
Cut off the top one-third of each potato, and a thin slice off the bottom of each potato so it will sit level (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.). Using a melon baller, hollow out the potatoes, leaving small empty shells. Lightly coat potatoes all over with oil and sprinkle in some salt and pepper. Place in a shallow baking pan and set aside.
For filling, in a medium bowl combine the artichoke hearts, sour cream, Parmesan cheese, lemon peel, garlic, crushed red pepper flakes. Spoon about 1 tablespoon of the filling into each potato shell.
Bake in a 450 degree F oven about 15 minutes, or until potatoes are tender and filling is golden brown. Sprinkle the chopped parsley over the potatoes.
Printed from www.TheComfortofCooking.com