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Trout-Stuffed Red Potatoes

Hollowed-out small red potatoes serve as "cups" to hold a creamy trout filling, seasoned with lemon, dill and a dash of hot pepper sauce. "MY husband, who's a chef, prepared these for the State of Colorado Potato Commissioners and they a hit," says Bonnie Gomez of Rio Rancho, New Mexico. "He smokes the trout that we catch, but you can also substitute baked trout or salmon in this recipe."

8 ServingsPrep/Total Time: 30 min.

Ingredients

12 tiny red potatoes (about 1-1/2-inch diameter)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped green onion
1 teaspoon snipped fresh dill
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 cup flaked smoked trout
Fresh dill sprigs

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain.
Cut potatoes in half horizontally. Cut a thin slice from the bottom
of each potato to level if necessary. Scoop out the pulp with a
melon baller, leaving a thick shell.
In a large bowl, mash the pulp. Stir in the mayonnaise, sour cream,
onion, dill, lemon juice, salt, pepper and hot pepper sauce if
desired. Fold in trout. Pipe into potato shells. Garnish with dill
sprigs. Yield: 2 dozen.

2 of 2

Trout-Stuffed Red Potatoes (continued)

Nutrition Facts: Two appetizers (prepared with fat-free mayonnaise and reduced-fat sour cream) equals 78 calories, 2 g fat (1 g saturated fat), 18 mg cholesterol, 448 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.