Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • Cut off the top 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.
  • Enjoy!