Recipes

Stuffed Loaded Fingerling Potato Skins

:10 min

:52 min

Serves 6 to 8

1 pkg (1.5lb) fingerling potatoes, scrubbed

2 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp each salt and pepper, divided 4 slices Longo’s Coppa Ham, chopped

1/4 cup shredded friulano

or provolone cheese

2 tbsp Longo’s mayonnaise

2 tbsp chopped fresh parsley Pinch Longo’s Cayenne Pepper

•Toss potatoes with oil and 1/4 tsp each of the salt and pepper. Place on baking sheet and bake in preheated 375°F oven for about 30 minutes or until tender when pierced with a toothpick. Let cool for 10 minutes.
•Cut the top off each potato lengthwise and, using a small spoon, scoop out warm potato flesh from bottom and top; chop up the top and add to the scooped out potato flesh.
•Stir in coppa, cheese, mayonnaise, parsley, cayenne and remaining salt and pepper into potato flesh until well combined. Spoon filling into potatoes.
•Heat grill to medium, about 350°F. Place filled potatoes onto greased grill; close lid and grill for about 10 minutes or until filling is hot and bubbly.

Per serving (1/8th recipe): 200 calories