This recipe is what today's healthy eating is all about--fresh ingredients, healthy fish and low-fat dairy products. Plus, you're bound to get rave reviews when guests uncover these baby stuffed potatoes. This CW Test Kitchen recipe proves that delicious party food and healthy eating are compatible. If you're in a hurry, you can serve the cream cheese mixture as a spread with whole wheat crackers.
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- 36 baby red potatoes (1-1/2-inch wide, about 1-1/2 pounds)
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 2 packages (3 ounces each) smoked salmon or lox
- 2 tablespoons chopped green onion
- 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Fresh dill sprigs
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry.
- Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato.
- For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers. Yield: 3 dozen.
Originally published as Smoked Salmon New Potatoes in Country Woman November/December 2005, p36
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Reviewed Mar. 25, 2011
"Skip the potatoes! They added nothing to the recipe, but the filling was delicious! It is much better as a spread with crackers."