20 small potatoes, 1 to 1 1/2 inches in diameter
1 Tbsp. butter
1 1/2 c. (6-oz.) Chalet Swiss Cheese
3/4 c. pastrami or corned beef, finely-chopped
2 Tbsp. milk
3/8 c. mayonnaise
1 tsp. prepared mustard
Chopped fresh dill, optional
Boil potatoes until tender; cool slightly. Preheat oven to 400° F. Cut each potato in half. Scoop out centers*, leaving 1/4 inch shell. Mash the potato pulp; reserve. Combine butter, cheese, pastrami, milk and potato pulp until smooth and blended. Refill potato halves with mixture. Bake 20-22 minutes or until hot through and cheese is melted. Mix together mayonnaise and mustard. Top each potato with small dollop of mixture and garnish with dill, if desired.
*Use a melon baller to scoop the potatoes.
Makes 40 pieces.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.