Serves: 4
Total Calories: 331

8 small (2-ounce) red potatoes, scrubbed and halved crosswise
2 teaspoons olive oil plus extra to brush on potatoes
1/4 teaspoon salt, or to taste
1/3 cup finely chopped white onion
1 cup shredded manchego cheese, Spanish brie cheese
Finely chopped fresh parsley (optional)

1. Preheat oven to 400°. Using a small sharp knife shave a very thin slice off the bottom half of the potato pieces so they will sit flat. Brush the potatoes all over with oil and place cut side up on a baking sheet. Sprinkle lightly with salt and bake in preheated oven under tender, about 25 minutes.

2. Remove from the oven and, when cool enough to handle, scoop out the centers with a melon ball scoop to form a cup. Chop the centers very finely and set aside.

3. Heat 2 teaspoons of olive oil in a medium skillet and cook the onion over medium heat until it starts to brown, about 4 minutes. Stir in the reserved chopped potato. Cool. Mix in the cheese.

4. Fill the potato cups equally with the cheese mixture and put on a baking sheet. Shortly before serving, preheat an oven broiler and broil the stuffed potatoes until the cheese melts. Sprinkle with parsley, if desired. Serve warm.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 331
Calories from Fat: 91

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