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Makeover Stuffed Potato Appetizers Recipe

Makeover Stuffed Potato Appetizers Recipe

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
TOTAL TIME: Prep: 45 min. + cooling Bake: 15 min. YIELD:40 servings


  • 20 baby Yukon Gold potatoes (2 pounds)
  • 6 ounces fat-free cream cheese
  • 3/4 cup reduced-fat sour cream
  • 6 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.

Nutritional Facts

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