Tangy Cheese Stuffed New Potatoes Recipe
Even James Bond was not able to access this highly classified recipe of Tangy Cheese Stuffed New Potatoes. Now I am outing it for all on the web. Vegetable is the main ingredient in this Tangy Cheese Stuffed New Potatoes. This Tangy Cheese Stuffed New Potatoes is a perfect Side Dish. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
8 small new potatoes
1/2 cup low fat cottage cheese
2 tablespoons minced parsley
2 tablespoons minced chives or green onion tops
2 tablespoons snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon black pepper
8 small sprigs dill or parsley
Directions
In a medium size heavy saucepan over moderately high heat, bring to a boil enough unsalted water to cover the potatoes.
Add the potatoes, reduce the heat to low, cover, and cook until tender about 15 minutes.
Drain.
Meanwhile, place the cottage cheese in an electric blender or food processor and whirl for 15 seconds or until smooth.
Transfer to a small bowl and stir in the parsley, chives, snipped dill, and pepper.
When the potatoes are cool enough to handle, slice about 1/4 inch off the top of each.
With a small spoon or melon bailer, remove 1 or 2 scoops of potato, being careful not to break the skin.
Fill the potatoes with the cheese mixture and garnish, if you like, with the dill sprigs.
Add the potatoes, reduce the heat to low, cover, and cook until tender about 15 minutes.
Drain.
Meanwhile, place the cottage cheese in an electric blender or food processor and whirl for 15 seconds or until smooth.
Transfer to a small bowl and stir in the parsley, chives, snipped dill, and pepper.
When the potatoes are cool enough to handle, slice about 1/4 inch off the top of each.
With a small spoon or melon bailer, remove 1 or 2 scoops of potato, being careful not to break the skin.
Fill the potatoes with the cheese mixture and garnish, if you like, with the dill sprigs.
