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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 38%
  • Protein: 3.1g
  • Fat: 5.1g
  • Saturated fat: 1.5g
  • Carbohydrate: 16g
  • Fiber: 1.6g
  • Sodium: 89mg
  • Cholesterol: 8.6mg

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

Preparation

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