Creamy Dijon Topped Potatoes
Yield
3 dozenPrep
10 minCook
Ready
10 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
softened |
|
| ¼ | cup |
dijon mustard
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ⅓ | cup |
black olives
finely chopped |
*
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
|
| 18 | small |
red skinned potatoes
roasted, cut in half lengthwise |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
softened |
|
| 59 | ml |
dijon mustard
|
|
| 5 | ml |
basil
dried |
*
|
| 79 | ml |
black olives
finely chopped |
*
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
|
| 18 | small |
red skinned potatoes
roasted, cut in half lengthwise |
*
|
Directions
In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth.
Stir in olives, scallions and red pepper.
To serve, pipe or spoon 1 tablespoon mixture onto each potato half.
Garnish with scallion tips and serve.
