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Roasted Potatoes with Grape Mincemeat

Yield Makes 8 to 10 servings
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.

Ingredients

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

Nutrition 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

How to Make It

  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.