Baby Potatoes with Caraway Carrot Filling
Prep: 15 min, Cook: 30 min.
- 6 lbs. baby new potatoes, unpeeled
- 1 cup medium fresh carrots, chopped
- 1/4 cup sour cream
- 1 tsp. caraway seeds
- 2 tsp. fresh chives, chopped
- 2 tsp. lemon juice
- 2-3/4 Tbs. fresh chives, chopped, extra
Preheat oven to 350°F. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and cool. Add carrots to steamer basket and steam 10 minutes, or until tender. Transfer carrots to a blender or food processor and process until smooth. Cut tops from potatoes and discard. Carefully scoop out flesh from potatoes and transfer to a bowl. Mash potatoes and add 1/4 of the potatoes to carrot. Mix well. (Keep remaining mashed potato for another use.) Stir in next 4 ingredients. Spoon carrot mixture into potato shells. Sprinkle with extra chives and place on oven tray. Just before serving, heat potatoes in oven about 10 minutes.
Per serving: calories 639, fat 3.9g, 5% calories from fat, cholesterol 6mg, protein 13.7g, carbohydrates 141.1g, fiber 13.4g, sugar 9.6g, sodium 46mg, diet points 10.9.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 7.5, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0
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