Traditionally, pineapple rings decorate a whole ham. Here, chopped ham and crushed pineapple mingle with a cheese filling in tiny stuffed roasted potatoes.
1 1/2 pounds small unpeeled new potatoes
1 cup (4 ounces) shredded Gruyère cheese
1/2 cup finely chopped cooked ham
1/4 cup plus 2 tablespoons sour cream
1/4 cup plus 2 tablespoons soft cream cheese with chives and onions
3 tablespoons crushed pineapple, drained well
1/2 teaspoon garlic salt
1/2 teaspoon ground red pepper
Garnish: fresh parsley sprigs
How to Make It
Place potatoes in a lightly greased roasting pan. Bake at 400° for 50 minutes or just until tender. Let cool. Cut potatoes in half. Using a small spoon, scoop out most of pulp from each potato half. Set shells aside.
Combine potato pulp, Gruyère cheese, and next 6 ingredients; stir mixture well. Spoon mixture into potato shells. (You can make the potato bites ahead up to this point and store them in the refrigerator overnight.)
Place potatoes on a rack in a roasting pan. Broil 5 1/2" from heat (with electric oven door partially opened) 4 to 5 minutes or until golden. Garnish, if desired.