Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly.
Meanwhile, combine remaining ingredients in medium bowl.
Heat oven to 375°F. Cut potatoes crosswise in half, then cut thin slice off rounded bottom of each. Place, bottom sides down, on parchment-covered baking sheet; top with artichoke mixture.
Bake 20 min. or until heated through.
Potato halves can be topped with artichoke mixture ahead of time. Refrigerate up to 24 hours before baking as directed.
For best results, use potatoes that are 1-1/2 to 2 inches in diameter.
Start your party off in style with these vegetable-based appetizers, an elegant way to help your guests eat right.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.