Roasted Potatoes with Grape Mincemeat

Notes: Bake the potatoes (through step 3) up to 1 day ahead; cool, cover pan, and chill. To reheat, bake, uncovered, in a 350° oven until potatoes are hot, about 5 minutes.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional Information

Calories 121
Caloriesfromfat 38 %
Protein 3.1 g
Fat 5.1 g
Satfat 1.5 g
Carbohydrate 16 g
Fiber 1.6 g
Sodium 89 mg
Cholesterol 8.6 mg

Ingredients

2 pounds red thin-skinned potatoes (each about 1 1/2 in. wide)
About 1 tablespoon olive oil
3 tablespoons minced parsley

Preparation

1. Scrub potatoes and cut each in half. With a melon-baller or a spoon, scoop out a well in each potato half, leaving a shell 1/4 to 1/2 inch thick. Reserve scooped-out potato for other uses.

2. Lightly oil a 10- by 15-inch pan. Arrange potatoes in a single layer, cut sides up, in pan. Brush lightly with 1 tablespoon olive oil total.

3. Bake in a 400° oven for 20 minutes, then turn potatoes over and bake until cut sides are lightly browned, 5 to 10 minutes longer.

4. Meanwhile, heat mincemeat in a microwave-safe bowl in a microwave oven at full power (100%) until hot, about 1 minute, stirring once.

5. Spoon mincemeat equally into potatoes. Sprinkle with parsley. Serve hot, warm, or at room temperature.

Note:

November 2000