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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 bacon, divided
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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Reviewed on Mar. 17, 2010 by boland

Made this for an office lunch. Warmed them up in the crock pot. Wonderful!! Everyone loved them. Heart Healthy too!!

Reviewed on Feb. 08, 2010 by Sascha18

These potatoes were delicious! I halved the recipe and used them as an appetizer for the Super Bowl. My boyfriend doesn't like sour cream so I only used about 3 tablespoons. The only change I may make next time is the first cooking time in the water. The insides of the potatoes were still somewhat tough to mash. This is a keeper!

Reviewed on Jan. 01, 2010 by mbkjohnson

These were wonderful. I didn't need that many potatoes so I only made what I needed and used the extra potato "stuffing" in a small casserole. I baked it and saved it for another meal.

Reviewed on Dec. 29, 2009 by Debra3314

Loved it and would make it again.

Reviewed on Dec. 28, 2009 by XXXHO

this sounds great and easy to fix i want to fix this soon

Reviewed on Dec. 28, 2009 by smokecamp

I'm going to make this recipe as a "twice-baked potato". Sounds yummy!

Reviewed on Jan. 26, 2009 by wolfenlion

These are so delicious and cute. I used a good shredded parm from Costco, it added great flavor. Everyone loved them. I served them as a side dish to bourbon salmon and cesear salad (to use the shredded parm again). I will definitely make these again!

Reviewed on Jan. 04, 2009 by mccinc2

I forgot to add the egg and it still turned out delicious. Everybody loved them!

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