ROASTED NEW POTATOES FILLED WITH CORN AND SHRIMP

12 small red potatoes (about 1 1/2 lbs.)

1/4 teaspoon salt

1/4 teaspoon pepper

cooking spray

1 tablespoon olive oil

1 1/2 cups frozen whole-kernel corn; thawed and drained

3 tablespoons green onions; minced

2 tablespoons cider vinegar

1/4 teaspoon dried tarragon

24 small shrimp; cooked & peeled

fresh tarragon leaves

1. Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use. Sprinkle insides of potato shells with salt and pepper. Place potato shells upside down on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes; set aside.

2. Heat oil in a medium skillet over medium-high heat. Add corn and green onions; saute 2 minutes. Add vinegar and tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp. Garnish with tarragon leaves.

Yields 2 dozen (Serving size = 2 appetizers)

CALORIES: 90; PROTEIN: 6g; FAT: 2g; CARBS: 14g; FIBER: 2g; CHOL: 34mg; IRON: 1mg; CALC: 18mg; SODIUM: 94mg.

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