World Famous Recipes

FETA-STUFFED NEW POTATOES
Yield: 8 servings (2 potato halves per serving)

INGREDIENTS

- 8 new brown-or red-skinned potatoes no larger than 1-1/2
inches in diameter, scrubbed but not peeled
- 1/4 cup crumbled feta cheese
- 1/4 cup fat-free sour cream
- 1 tablespoon reduced-fat mayonnaise
- 1 large celery stalk, finely chopped
- 1 tablespoon chopped chives

DIRECTIONS

In a steamer, steam the potatoes 17 to 19 minutes, or until just barely tender. Meanwhile, while potatoes are cooking, in a small bowl combine the feta, sour cream, mayonnaise, celery, and chives. Stir to mix well. Set aside.

When the potatoes are tender, cool slightly under cold running water. Cut the potatoes in half. Cut a small slice off the rounded part of each half so that the half will stand upright. With a melon baller or small spoon, hollow out the center of each potato half, leaving a 1/4-inch-thick wall. (Reserve the potato centers for another use, if desired.)

Fill the potatoes with the cheese mixture and serve. Or cover and refrigerate up to 24 hours before serving. The stuffed potatoes will keep in the refrigerator 2 to 3 days.

Nutritional Information Per Serving (2 potato halves):
Calories: 58, Fat: 1 g, Cholesterol: 4 mg, Sodium: 76 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat