- 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
Mini Stuffed Potatoes with Charred Corn and Red Pepper HummusSubmitted by: CHEF_MEG
IntroductionA 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.
12 small redskin potatoes
2 ears corn, shucked
1/4 cup red pepper hummus
3 green onions, finely chopped
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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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).