Parmesan Potato Bites

Ingredients

16 tiny new potatoes

1 tablesspoon olive oil

1 14oz jar marinate artichoke hearts, drained and chopped

1/2 cup mayonnaise

1/4 cup finely shredded parmesan cheese

Dash of ground red pepper

Gremolata (Small bowl of 1/4 cup chopped fresh italian parsley, 2 tablespoons finely shredded lemon peel, and 2 cloves of minced garlic)

Instructions

1- Cut off the top one-third of each potato. Using a melon baller, hollow out the poatoes, leaving 1/4 inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. Lightly brush potatoes all over with oil. Place on a cookie sheet.

2- For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.

3- Bake in a 450 oven about 20 minutes or until potatoes are tender and the filling is golden brown. Sprinkle the gremolata over the potatoes and serve!