Hot Potato Bites

By á-47

Ingredients

• 7 small potatoes
• 1 cup broccoli florets
• 2 oz. monterey jack cheese, shredded
• 3 Tbsp. plain yogurt
• 2 Tbsp. finely chopped jalapeno
• salt and pepper
• olive oil cooking spray
• chili powder, for sprinkling

Preparation

Step 1

Place potatoes in a large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork tender, about 25 minutes. Drain and let cool slightly.

Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain. Finely chop the broccoli and place in a medium bowl.

Slice 6 potatos in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the reemaining potato and add to the mixture. Add the cheese, 2 Tbsp. yogurt and the jalapeno, mash coarsely and season with salt and pepper.

Preheat oven to 425 degrees. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder.

Bake until golden, about 20 minutes. Garnish with the remaining 1 Tbsp. yogurt and more chili powder.