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New Potato Bites with Sour Cream Topping

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Course Appetizers
Servings
people
Ingredients
  • 1 cup plain dry bread crumbs
  • 3 tablespoons 1% low-fat cottage cheese
  • 1 tablespoon taco sauce
  • 2 teaspoons shredded Monterey Jack cheese
  • 2 small green onion, sliced
  • Dash Molly McButter Cheese Dairy Sprinkles
  • 24 tiny jalapeƱos, stemmed, seeded and chopped
Course Appetizers
Servings
people
Ingredients
  • 1 cup plain dry bread crumbs
  • 3 tablespoons 1% low-fat cottage cheese
  • 1 tablespoon taco sauce
  • 2 teaspoons shredded Monterey Jack cheese
  • 2 small green onion, sliced
  • Dash Molly McButter Cheese Dairy Sprinkles
  • 24 tiny jalapeƱos, stemmed, seeded and chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To prepare sour cream topping, blend cottage cheese in a blender until smooth
  2. Add sprinkles and continue blending until well mixed
  3. Scrape mixture into a bowl
  4. Stir in dill, chives, garlic and pepper
  5. Cover and refrigerate until ready to serve
  6. Place potato halves in a saucepan and cover with water
  7. Boil potatoes 10 minutes until tender
  8. Drain well
  9. With a melon baller or small spoon, scoop out pulp in center of each half, being careful to keep shells intact
  10. Mash pulp and combine with 3 tablespoons cottage cheese mixture
  11. Fill halves with mashed potato mixture
  12. Top with a scant teaspoon of cottage cheese mixture
  13. Garnish with fresh dill springs, parsley sprigs, 1 lemon zest, finely chopped red onion or finely chopped red pepper
  14. Makes 1 cup topping for 48 appetizer bites
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