8 Small red potatoes, about 1 1/2 to 2 inches in diameter (about 1 lb.)
2 Tsp. olive oi
1 1/2 Cups deli ham (or chicken) salad
1/4 Cup finely chopped fresh pineapple or well-drained crushed pineapple
3 Tbsp. chopped fresh chives
3 Tbsp. chopped almonds or cashews
1 Tsp. prepared mustard (optional)
Additional chives, almonds and pineapple pieces (optional)
Heat oven to 425°F. Brush or rub potatoes with olive oil; toss to coat. Spread in shallow baking pan. Bake 14 to 19 minutes or just until potatoes are barely tender; do not overbake (potato shells need to hold their shape). Cut each potato in half crosswise. Cool slightly, until able to handle.
Meanwhile, in small bowl blend salad, pineapple, chives, almonds and mustard, if desired.
Using melon baller or spoon, gently scoop centers from cut side of potatoes, leaving at least 1/4-inch shell. (Cover and refrigerate removed potatoes for future use, if desired.) If necessary, cut very thin slice from rounded part of potato halves to allow shells to stand upright.
Mound about 1 tablespoon salad mixture into each shell. Garnish with additional chives, almonds and pineapple pieces, if desired.
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