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Trout-Stuffed Red Potatoes

 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.

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Trout-Stuffed Red Potatoes (continued)

Nutritional 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.