Ham-Stuffed New Potatoes

Total Time
35mins
Prep 15 mins
Cook 20 mins

A unique, dainty appetizer that your guests are sure to remember. Provided by the Southern Living "Low-Fat, Low-Calorie cookbook.

Ingredients Nutrition

Directions

  1. Arrange potatoes in a steamer basket over boiling water; cover and steam 15 to 20 minutes or until tender.
  2. Remove potatoes from steamer; cool.
  3. Combine ham and next four ingredients; set aside.
  4. Scoop out centers of potatoes, using a melon-ball scoop or other small spoon.
  5. You may want to reserve pulp for another use.
  6. Spoon ham mixture evenly into potatoes. Garnish with parsley sprigs.

Reviews

(3)
Most Helpful

Took Krislady's advice and tried this as a sandwich spread - wonderful.

Elisabetta47 May 30, 2010

We made this recipe exactly as written, and, as is, we found it just "OK." We used a melon baller both to hollow out the baby white potatoes and to fill them. While somewhat labor-intensive, it could be worth it for a great appetizer. And the filling was absolutely wonderful. I could easily see it as a spread for bagels or even a sandwich. However, stuffing it into the plain baby potatoes detracted from the flavor. We ate about half of the potatoes and cut up the rest, added a little non-fat yogurt and some more seasonings and made a small potato salad. It's a great idea, and I may make the filling again - but not in this application.

KrisLady May 12, 2008

I made these for a neighborhood potluck. They were easier to make than I thought they's be. A tomato corer works wonderfully! I tripled the recipe and hand-selected tiny new potatoes of uniform shape and size at the Farmer's Market. Before steaming, I cut a flat side one the bottom of each (to prevent sliding in the platter). I recommend using white-skinned potatoes because they camoflauge the skin "slides" (after cookin and scooping) better than the red. Not only did I garnish with fresh parsley, But I added chopped parsley to the filling mixture. The verdict from the neighbors is 5 stars!!! Thanx for pointing your recipe out to me. It was great and I'll make it again.

*Parsley* April 21, 2007

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