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Roasted Potatoes with Grape Mincemeat





Yields
Makes 8 to 10 servings

Notes: Bake the potatoes (through step 3) up to 1 day ahead; cool, cover pan, and chill. To reheat, bake, uncovered, in a 350° oven until potatoes are hot, about 5 minutes.

 2 pounds red thin-skinned potatoes (each about 1 1/2 in. wide)
  About 1 tablespoon olive oil
  Grape mincemeat
 3 tablespoons minced parsley
Step 1
1

Scrub potatoes and cut each in half. With a melon-baller or a spoon, scoop out a well in each potato half, leaving a shell 1/4 to 1/2 inch thick. Reserve scooped-out potato for other uses.

Step 2
2

Lightly oil a 10- by 15-inch pan. Arrange potatoes in a single layer, cut sides up, in pan. Brush lightly with 1 tablespoon olive oil total.

Step 3
3

Bake in a 400° oven for 20 minutes, then turn potatoes over and bake until cut sides are lightly browned, 5 to 10 minutes longer.

Step 4
4

Meanwhile, heat mincemeat in a microwave-safe bowl in a microwave oven at full power (100%) until hot, about 1 minute, stirring once.

Step 5
5

Spoon mincemeat equally into potatoes. Sprinkle with parsley. Serve hot, warm, or at room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories121
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 1.5g8%
Cholesterol 8.6mg3%
Sodium 89mg4%
Total Carbohydrate 16g6%

Dietary Fiber 1.6g6%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.