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.
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
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.
Meanwhile, combine sour cream, horseradish, olives and 2 tablespoons chopped chives in a bowl; mix well.
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.
Fill potatoes with sour cream mixture. Sprinkle with remaining chopped chives just before serving.
Microwave the potatoes to save precious minutes. Arrange potatoes on a microwave-safe plate. Sprinkle the potatoes with water, then pierce with a fork. Cover; microwave on HIGH for about 10 minutes. Let stand for 3 minutes before slicing.