These 3-ingredient appetizers are easy and delicious. Just top bite-size new potatoes with our savoury cream cheese spread and roasted red peppers and you've got a platter of appetizers you can be proud of!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
16 small new potatoes (1 lb./450 g)
2/3 cup Philadelphia Garden Vegetable Light Cream Cheese Product
1/4 cup roasted red pepper strips
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How do I make it ?
Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
Cut potatoes in half. Scoop out centres, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add cream cheese product; mix well. Spoon into potato shells.
Top with peppers.
Kraft Kitchen Tips!
Prepare using Philadelphia Chive & Onion Light Cream Cheese Product.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 80 mg
Carbohydrate 5 g
Fibre 1 g
Sugars 1 g
Protein 1 g
16 servings, 2 stuffed potato halves (38 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.