Appetizers – Twice-Baked New Potatoes

Twice-Baked New Potatoes
Savory appetizers can make a nice addition to a dinner experience, at social gatherings or at home while preparing the main courses over a glass of wine.

♥ Replace sour cream with low fat yogurt cheese.
♥ Use roasted garlic purée in place of butter.

Makes 12 servings

Ingredients:
2 pounds red new potatoes, at least 12 potatoes
1 tsp. extra virgin olive oil
1/2 tsp. fresh garlic, minced
1/4 tsp. salt, 1/8 tsp. pepper
1-1/2 cups low fat yogurt cheese
2 to 3 tbsp. roasted garlic purée
4 oil-packed sundried tomatoes, minced
1 tbsp. fresh herbs: parsley, chives, and marjoram, chopped

Preheat the oven to 400º. Toss the potatoes in a baking dish. Add oil, garlic, and a sprinkle of salt and pepper. Cover and roast until tender, about 40 minutes. Set the potatoes aside until just cool enough to handle. Lower the oven to 375º. Cut the potatoes in half lengthwise, scoop out the center, and place in a medium size bowl, leaving a hollow shell with a 1/8-inch border. Mash the potato with a fork until smooth. Stir in the yogurt cheese, garlic purée, sundried tomatoes, herbs, 1/4 teaspoon salt, and a pinch of pepper. Transfer the potato mixture to a pastry tube or use a small spoon to fill the shells, mounding the top. Place on a baking sheet and cook until heated through and lightly browned, about 20 minutes.