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.

Recipe by Sunset November 2000

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Yield:
Makes 8 to 10 servings
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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

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

Nutrition Facts

Per Serving:
121 calories; calories from fat 38%; protein 3.1g; fat 5.1g; saturated fat 1.5g; carbohydrates 16g; fiber 1.6g; sodium 89mg; cholesterol 8.6mg.
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