Makeover Stuffed Potato Appetizers Recipe

4.5 2 3
Makeover Stuffed Potato Appetizers Recipe
Makeover Stuffed Potato Appetizers Recipe photo by Taste of Home
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Makeover Stuffed Potato Appetizers Recipe

Read Reviews
4.5 2 3
Publisher Photo
We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California
MAKES:
40 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 15 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 15 min.

Ingredients

  • 20 baby Yukon Gold potatoes (2 pounds)
  • 6 ounces fat-free cream cheese
  • 3/4 cup reduced-fat sour cream
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or just until tender. Drain.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 40 appetizers.
Originally published as Makeover Stuffed Potato Appetizers in Healthy Cooking October/November 2012, p22

Nutritional Facts

1 stuffed potato half: 35 calories, 1g fat (1g saturated fat), 4mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 20 baby Yukon Gold potatoes (2 pounds)
  • 6 ounces fat-free cream cheese
  • 3/4 cup reduced-fat sour cream
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or just until tender. Drain.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
  3. In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
  4. Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 40 appetizers.
Originally published as Makeover Stuffed Potato Appetizers in Healthy Cooking October/November 2012, p22

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Reviews forMakeover Stuffed Potato Appetizers

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MY REVIEW
stephiebriana User ID: 7839167 241359
Reviewed Jan. 8, 2016

"made this as a side dish, and was really really good. Pretty easy to do, my only problem was not breaking the potatoes. I used marble cheese instead of Monterrey jack and cheddar and got told to make it again!!!"

MY REVIEW
dw15 User ID: 797806 236762
Reviewed Nov. 5, 2015

"what does step #2 mean, saying, "Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp" ? Confusing. They sound delicious and I wanted to try this version. Wish I could rate it higher, but not having tried the recipe, I can't yet."

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