Corned Beef and Swiss Appetizers

I tweaked the original recipe from Kraft quite a bit, but they seemed to be a hit at both my Book Club meeting with the ladies and Jim's Poker Night with the guys, so I'd say it's a keeper. :)

(on rye toast, from original recipe)

Yields: 30 potato halves
Total Time: 1 hr, 30 minutes

Ingredients:

1 pkg. (8 oz.) fat free cream cheese, softened

2 tsp. Dijon mustard

1/4 lb. corned beef, chopped

1/2 cup shredded Swiss cheese

2 Tbsp. sauerkraut

15 small red baby potatoes

 

Preparation:
1. Preheat oven to 350 degrees. Bake potatoes on greased cookie sheet for 1 hour or until fork easily pierces through. Cool at least 10 minutes.
2. Beat cream cheese and mustard in medium bowl with electric mixer on medium speed until well blended. Add corned beef, Swiss cheese, and sauerkraut; mix well.
3. Cut each potato in half lengthwise and use spoon to carefully scoop out white flesh (set aside for future consumption). Fill each potato half with about a tablespoon of cream cheese mixture; place on baking sheet.
4. Preheat broiler to 450 degrees. Broil potato halves for 5 to 10 minutes or until lightly browned. Enjoy!