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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Mini Stuffed Potatoes with Charred Corn and Red Pepper Hummus calories by ingredient
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Mini Stuffed Potatoes with Charred Corn and Red Pepper Hummus

Submitted by: CHEF_MEG
Mini Stuffed Potatoes with Charred Corn and Red Pepper Hummus

Introduction

A healthy appetizer or side dish that's heavy on the veggies. Use store-bought or homemade hummus. A healthy appetizer or side dish that's heavy on the veggies. Use store-bought or homemade hummus.
Number of Servings: 12

Ingredients

    12 small redskin potatoes
    2 ears corn, shucked
    1/4 cup red pepper hummus
    3 green onions, finely chopped


Directions

Fill a medium saucepan with water, bring to a boil, and add the potatoes. Simmer until tender, about 16-18 minutes. Remove from heat and place under cold running water to stop the cooking process.

Meanwhile, preheat a grill to moderate-high heat. Lightly spray the corn with non-stick cooking spray. Grill the corn for 20 minutes, turning halfway through. Remove from heat and allow to cool, then cut the corn from the cob.

Sliced cooled potatoes in half, and use a small spoon or melon baller to scoop out the center. Leave enough potato around the sides to support the filling. Set aside the potato "innards."

Place the hummus in a piping or plastic bag. Pipe 1/2 teaspoon of hummus into each potato. Top with the corn and onion.

Makes 24 halves; 2 pieces per serving.







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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This was a delightful side to have on Christmas Eve. We didn't want to deal with grilling the corn, so pan fried some unsalted canned corn with chopped onion in olive oil spray. It was a huge hit! - 12/27/11

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  • 2 of 2 people found this review helpful
    Good question about the "innards" of the potato. Do you mix them in with the corn and hummus and then stuff the skins??? - 11/14/11

    Reply from CHEF_MEG (11/14/11)
    Thanks for your comment. You set aside the innards. It's up to you whether you discard them or use them in another dish (omelet filling, for example).


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  • Very Good
    1 of 1 people found this review helpful
    great recipe - you can also use frozen corn kernels grilled in an iron skillet - just spray the skillet or grill pan and they will dry out and blacken as you want... - 12/15/11

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  • What a great Idea, never seen anything like that anywhere else. - 5/6/12

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  • Looking forward to making these - not for appetizers but as a fun, nutritional topping on a bed of fresh greens and raw spinach. Put a couple spritzes of olive oil over the whole thing and bam! A great meal! - 12/21/11

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  • I WOULD TRY FROZEN CORN (MAYBE ON GEORGE FOREMAN GRILL) AND SEE IF I CAN FIND CORN MEDLEY - 12/17/11

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  • I was prepared not to this--but--it was pretty good- - 12/15/11

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  • very good - 12/15/11

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  • Love new appetizer ideas. - 12/15/11

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  • Just the recipe I've been looking for and I appreciate the answer about the innards (I'm from the south and that's what we call 'em, too). Thank you Chef - 12/15/11

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  • O.K.
    0 of 1 people found this review helpful
    Way too fiddley for me!
    - 12/15/11

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  • So what do you do with the potato "innards"? Did you leave out a step? - 8/23/11

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