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Ingredients

• 16 Tiny  new potatoes (1-1/2 to 2 inch diameter)
• 1 tablespoon  olive oil
• 1 14-ounce can  artichoke hearts, drained and chopped
• 1/2 cup  light mayonnaise dressing or salad dressing
• 1/4 cup  finely shredded Parmesan cheese
• Dash  ground red pepper
• 1/4 cup  snipped fresh parsley
• 2 tablespoons  finely shredded lemon peel
• 2 cloves  garlic, minced

Description

Two Popular Appetizers--hot Artichoke Dip And Stuffed Potato Skins--are Brought Together.

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