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Stuffed Baby Red Potatoes Recipe

Stuffed Baby Red Potatoes Recipe photo by Taste of Home

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This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. —Carol Bess White, Portland, Oregon

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Stuffed Baby Red Potatoes Recipe

Prep: 45 min. Bake: 15 min.

Yield: 24 Servings

45 15 60

Ingredients

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked Wright® Brand Bacon, divided

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2/3 cup sour cream
1 egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Directions

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through. Yield: 2 dozen.

Nutritional Facts 1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol, 135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Stuffed Baby Red Potatoes in Taste of Home December/January 2009, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Stuffed Baby Red Potatoes

Stuffed Baby Red Potatoes

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(1-10) of 18 reviews

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Reviewed on Mar. 31, 2013 by geopchick

I had six kids at the house for Easter egg hunting and made these for all of them. My daughter is a gluten-free vegetarian so I made half sans bacon and half with bacon. Everyone LOVED them. I think next time I might put a little bit of green onions on the top. All of the kids asked that I please please please make them again soon!

Reviewed on Mar. 31, 2013 by kathie1216

3/31/13-These were so tasty & everyone loved them! Will make again & again.

Reviewed on Sep. 05, 2012 by cocoalady

Carol, one thing to remember is that you can get 'Good CLA' or 'Good fat' in Bacon too.....grass fed with No antibiotics, no hormones etc!!! As with butter or any other GOOD FAT! Do your homework!!

Reviewed on Apr. 12, 2012 by ilka896

These stuffed baby red potatoes make great side dishes

Reviewed on Apr. 10, 2012 by Wetherallc6

My husband and I enjoyed the taste of these. The recipe was very time consuming and since the kids weren't too fond of them I would not make them again.

Reviewed on Apr. 09, 2012 by tonipnc

Well worth the prep time!

Reviewed on Apr. 02, 2012 by Carol Jackson

"Heart Healthy" this isn't - with butter, sour cream and bacon??? One of the previous reviewers indicated it was. It could be made more heart healthy with yogurt, less butter and bacon. That is the only way that I would make this recipe.

Reviewed on Mar. 28, 2012 by yvonneb

easy and tastee

Reviewed on Jan. 02, 2011 by DGunz

Delicious. Takes a little time and patience to make, but the result was well worth it.

Reviewed on Dec. 19, 2010 by baustoo

Very good and everyone liked them. i would

definitely make them again!

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