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

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4.5 27 31
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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 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

Nutritional Facts

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.


  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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godkooker User ID: 7776081 259018
Reviewed Jan. 1, 2017

"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,"

tsuop User ID: 6274346 258786
Reviewed Dec. 29, 2016

"Mini twice baked potatoes, good but hard to scoop out such small potatoes. Will stick w/the big ones."

KookieB User ID: 8859340 258774
Reviewed Dec. 28, 2016

"As a fan of everything potato, 5*'s and thanks for posting! A definite keeper!!!"

bmarana User ID: 2129710 255757
Reviewed Oct. 22, 2016

"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."

meliss.beyer User ID: 7101887 245520
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."

littlerob56 User ID: 6719744 239280
Reviewed Dec. 13, 2015

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

MY REVIEW User ID: 6692599 238416
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."

icunrse User ID: 6357713 228975
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!"

LynDell_Garrison User ID: 7502565 109781
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."

geopchick User ID: 5714774 109780
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!"

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