15 baby red-skinned potatoes (2 inches in diameter), scrubbed
No-stick cooking spray
Salt
Creamy Artichoke Filling
1/2 cup regular or low-fat mayonnaise
1/2 cup thick and chunky tomato salsa, preferably medium heat, drained
1/2 cup marinated artichoke hearts, drained and diced
1/2 cup regular or part-skim mozzarella
About 1/4 cup grated Parmesan cheese, for topping
Place rack in center of oven and preheat to 500 degrees. Cut potatoes in half crosswise. Cut a small slice off each end so they sit flat. Place on baking sheet and spray with no-stick spray. Sprinkle with salt. Turn cut side down, spray and sprinkle with salt. Bake for 15 to 20 minutes or until soft when tested with a sharp knife. Cool slightly. Using a melon baller or teaspoon, scoop out insides, leaving a 1/4-inch shell.
Place potato in a medium-size bowl. Stir in mayonnaise, salsa, artichokes and mozzarella. Spoon into shells, mounding the tops. You may not use it all. (Potatoes may be refrigerated, covered, overnight.)
Before serving, preheat oven to 450 degrees. Sprinkle tops with Parmesan cheese. Bake for 5 to 10 minutes or until heated through. Makes 30 potatoes.
