Stuffed Baby Red Potatoes Recipe
- 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 Jones Dairy Farm Dry-Aged Bacon, divided
- 2/3 cup sour cream
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 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.
1 stuffed potato: 82 calories, 4g fat (3g saturated fat), 21mg cholesterol, 135mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Reviews for Stuffed Baby Red Potatoes
"I have not made these yet but will soon. So many commented on the problem of scooping out the potatoes that I will bake rather than boil. This creates a better shell for scooping and stuffing,"
"Mini twice baked potatoes, good but hard to scoop out such small potatoes. Will stick w/the big ones."
"As a fan of everything potato, 5*'s and thanks for posting! A definite keeper!!!"
"Very good, everyone loved. I will def make again. The only thing I did differently was I did not set aside 2T of cheese and bacon, I put in the 1/2 c of bacon and cheese then just added more for the tops."
"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."
"These are so great, I add, cream cheese to too it's great ether way"
"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."
"These were a hit at a baby shower I hosted. Bite sized and delicious. That is what party food should be!"
"This recipe was demonstrated at a TOH Cooking Show I attended last year with my Mother-In-Law and we decided to make them together for a family dinner today, They turned out delicious. I don't remember it seeming as tedious for the Cooking Show host to core out the potatoes as it was for us, but maybe that's because we are not a "Chef" . But even though it was a little tricky to dig out the pulp without breaking the skin, we still loved the end result. I will make them again."
"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!"
"3/31/13-These were so tasty & everyone loved them! Will make again & again."
"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!!"
"These stuffed baby red potatoes make great side dishes"
"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."
"Well worth the prep time!"
"easy and tastee"
"Delicious. Takes a little time and patience to make, but the result was well worth it."
"Very good and everyone liked them. i woulddefinitely make them again!"
"Made this for an office lunch. Warmed them up in the crock pot. Wonderful!! Everyone loved them. Heart healthy too!!"
"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!"
"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."
"Loved it and would make it again."
"this sounds great and easy to fix i want to fix this soon"
"I'm going to make this recipe as a "twice-baked potato". Sounds yummy!"
"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!"
"I forgot to add the egg and it still turned out delicious. Everybody loved them!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.