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."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 448mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
