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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 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.

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.

Reviews for Stuffed Baby Red Potatoes

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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"

[email protected] 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!"

kathie1216 User ID: 3629222 165327
Reviewed Mar. 31, 2013

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

cocoalady User ID: 6551144 110276
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!!"

ilka896 User ID: 6549264 178410
Reviewed Apr. 12, 2012

"These stuffed baby red potatoes make great side dishes"

Wetherallc6 User ID: 6629954 177330
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."

tonipnc User ID: 6634858 94359
Reviewed Apr. 9, 2012

"Well worth the prep time!"

Carol Jackson User ID: 162853 177216
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."

yvonneb User ID: 4122771 181894
Reviewed Mar. 28, 2012

"easy and tastee"

DGunz User ID: 5732715 165325
Reviewed Jan. 2, 2011

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

baustoo User ID: 1904097 97187
Reviewed Dec. 19, 2010

"Very good and everyone liked them. i would

definitely make them again!"

boland User ID: 1612191 109777
Reviewed Mar. 17, 2010

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

Sascha18 User ID: 4667359 177215
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!"

mbkjohnson User ID: 4588708 94346
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."

Debra3314 User ID: 179123 103695
Reviewed Dec. 29, 2009

"Loved it and would make it again."

XXXHO User ID: 4407922 177214
Reviewed Dec. 28, 2009

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

smokecamp User ID: 4625258 109774
Reviewed Dec. 28, 2009

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

wolfenlion User ID: 1581921 177329
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!"

mccinc2 User ID: 3507476 177212
Reviewed Jan. 4, 2009

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

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