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Stuffed Baby Red Potatoes Recipe

Stuffed Baby Red Potatoes Recipe

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. YIELD: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


  • 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.

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.

Reviews for Stuffed Baby Red Potatoes

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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!"

Reviewed Dec. 8, 2013

"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."

Reviewed Mar. 31, 2013

"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!"

Reviewed Mar. 31, 2013

"3/31/13-These were so tasty & everyone loved them! Will make again & again."

Reviewed Sep. 5, 2012

"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!!"

Reviewed Apr. 12, 2012

"These stuffed baby red potatoes make great side dishes"

Reviewed Apr. 10, 2012

"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."

Reviewed Apr. 9, 2012

"Well worth the prep time!"

Reviewed Apr. 2, 2012

""Heart Healthy" this isn't - with butter, sour cream and bacon??? One of the previous reviewers indicated it was. It could be made more heart healthy with yogurt, less butter and bacon. That is the only way that I would make this recipe."

Reviewed Mar. 28, 2012

"easy and tastee"

Reviewed Jan. 2, 2011

"Delicious. Takes a little time and patience to make, but the result was well worth it."

Reviewed Dec. 19, 2010

"Very good and everyone liked them. i would

definitely make them again!"

Reviewed Mar. 17, 2010

"Made this for an office lunch. Warmed them up in the crock pot. Wonderful!! Everyone loved them. Heart Healthy too!!"

Reviewed Feb. 8, 2010

"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!"

Reviewed Jan. 1, 2010

"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."

Reviewed Dec. 29, 2009

"Loved it and would make it again."

Reviewed Dec. 28, 2009

"this sounds great and easy to fix i want to fix this soon"

Reviewed Dec. 28, 2009

"I'm going to make this recipe as a "twice-baked potato". Sounds yummy!"

Reviewed Jan. 26, 2009

"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!"

Reviewed Jan. 4, 2009

"I forgot to add the egg and it still turned out delicious. Everybody loved them!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.