Stuffed New Potatoes

You can save a little money and a few calories by using reduced-fat or fat-free plain yogurt instead of the sour cream in this recipe. Season potatoes with a little salt if necessary.

Ingredients

12 red potatoes

1/2 cup sour cream

1 tsp prepared horseradish

1 Tbsp chopped black olives

1 Tbsp chopped chives or green onions, divided

Directions

1. Place potatoes in a large saucepan; add enough water to cover. Bring to a boil. Cook until potatoes are tender, about 20 minutes. Halve potatoes. Let cool.

2. Meanwhile, combine sour cream, horseradish, olives and 2 tablespoons chopped chives in a bowl; mix well.

3. Cut a sliver from the bottom of each potato half to allow potatoes to stand upright. Scoop a small amount of pulp from each half.

4. Fill potatoes with sour cream mixture. Sprinkle with remaining chopped chives just before serving.