Ceviche Stuffed Potato Skins

I created as a savory appetizer for Christmas Eve night.  They were a big hit with everyone!


1 10 oz. jar Cara Mia marinated asparagus, sliced
½ jar roasted red pepper, diced
1 can hearts of palm, chopped
1 small can sliced black olives
8 oz. chopped fresh mushrooms
½ red onion diced
1 lime, squeezed
3 to 4 cloves garlic
1-2 T. Better than Bouillon Vegetable Base
¼ cup water
¼ c. salsa
Fresh parsley chopped
8 to 10 small potatoes baked


Slice the baked potatoes in half.  Scoop out centers and place in bowl.

In large skillet sauté mushrooms, onions, bouillon and water.  Add roasted red pepper, hearts of palm, black olives and mushrooms. Once the veggies are cooked, add garlic and cook for another minute.  Add lime, salsa and parsley and mix well. 

Fill potato skin with ceviche and serve.