Stuffed Baby Red Potatoes Recipe
Stuffed Baby Red Potatoes Recipe photo by Taste of Home

Stuffed Baby Red Potatoes Recipe

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4.5 24 28
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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
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 24 servings


  • 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 large egg, beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika

Nutritional Facts

1 each: 82 calories, 4g fat (3g saturated fat), 21mg cholesterol, 135mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 fat


  1. 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.
  2. 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.)
  3. 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.
  4. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°. Yield: 2 dozen.
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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Reviewed Mar. 16, 2016

"The taste of these potatoes was really good! But the effort that it takes to make them is what brought the rating down. If someone else were to make them for me, they would have gotten a higher rating :)

After boiling the potatoes, you cut off the tops, but it is very hard to scoop out enough of the filling without breaking the sides of the potatoes. Then refilling them was pretty messy. In general though, the taste was awesome! There was leftover filling that I ended up just baking in a dish and eating."

Reviewed Dec. 13, 2015

"These are so great, I add, cream cheese to too it's great ether way"

Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes""

Reviewed Nov. 29, 2015

"These were very good but alot of work, making a day ahead works good because you can just pop them in the oven. I tend towards faster appetizer recipes."

Reviewed Jul. 4, 2015

"These were a hit at a baby shower I hosted. Bite sized and delicious. That is what party food should be!"

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