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Stuffed Baby Red Potatoes

 Stuffed Baby Red Potatoes
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
24 ServingsPrep: 45 min. Bake: 15 min.


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


  • 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 a thermometer reads 160°.

2 of 2

Stuffed Baby Red Potatoes (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.