Parmesan Potato Bites
The Heartland Spa
Chef Barb Peters, The Heartland Spa


Servings: 15

1 1/2 pounds potato, red new
3/4 teaspoon olive oil
3/8 cup onion, minced
3/8 cup red bell pepper, chopped
1/16 teaspoon salt and white pepper
1 1/2 tablespoons garlic, minced
1/4 cup parmesan cheese
1/2 teaspoon sage

1. Cook potatoes in boiling water 15 minutes or until tender; drain.
2. Heat oil in skillet over medium-high heat. Add onions, red peppers,
salt/pepper, and garlic; saute 5 minutes or until tender.
3. Preheat oven to 350 degrees.
4. Cut potatoes in half; carefully scoop out pulp, leaving a 1/4 inch
shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion
mixture, stirring well. Spoon 1 tablespoon potato mixture into each shell.
Arrange stuffed potatoes on a baking sheet, and bake until lightly browned.

Serving Size: 3 stuffed halves
Per Serving: 48 calories, 1g fat (12.6% calories from fat); 2g protein; 9g
carbohydrate; 1g dietary fiber; 1mg cholesterol; 34 mg sodium.
 

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