Servings: 40 pieces
20 small potatoes, 1 to 1 1/2 inches in diameter
1 tablespoon butter
1 1/2 cups (6 ounces) Wisconsin Swiss Cheese, finely-shredded
3/4 cup pastrami or corned beef, finely-chopped
2 tablespoons milk
3/8 cup mayonnaise
1 teaspoon 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.