This is a sure fire hit on any appetizer table. Scooped out new potatoes mounded with a cheesy tomato and marinated artichoke filling look terrific and taste spectacular. The filled potatoes may be refrigerated, covered, overnight and baked  just before serving.  I love  this do-ahead feature.

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New Potatoes with Creamy Artichoke Salsa

Prep Time

30 minutes

Cook Time

20 and 10 minutes divided

Servings

potatoes

Ingredients

• 30 2 inch red-skinned new potatoes
• 1/2 cup mayonnaise
• 1/2 cup thick and chunky tomato salsa, meium heat drained
• 1/2 cup marinated artichoke hearts drained and diced
• 1/2 cup mozzarella cheese grated
• 1/4 cup Parmesan cheese grated, for topping

Prep Time 30 minutes Cook Time 20 and 10 minutes divided Servings potatoes Ingredients 30 2 inch red-skinned new potatoes 1/2 cup mayonnaise 1/2 cup thick and chunky tomato salsa, meium heat drained 1/2 cup marinated artichoke hearts drained and diced 1/2 cup mozzarella cheese grated 1/4 cup Parmesan cheese grated, for topping

Instructions

1. Boil new potatoes until fork tender. Drain.
2. Cool slightly. Using a melon baller or teaspoon, scoop out inside, leaving a 1/4 inch shell. Place potato centers in a medium-size bow. Stir in mayonnaise, salsa, artichokes and mozzarella cheese. Spoon into shells, mounding the tops.

   
3. Preheat oven to 450 degrees. Sprinkle tops with parmesan cheese. Bake 5 to 10 minutes or until heated through.

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