- 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
- 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 15x10x1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°. Yield: 2 dozen.
Reviews forStuffed Baby Red Potatoes
"I haven't made these yet but wanted to offer a suggestion to those commenting on the difficulty of scooping these.There is a wonderful little gadget called "tomato king" (available at Amazon if you can't find it locally). My XH introduced me to it when it worked in restaurant. A favorite since.Basically it's purpose is to quickly scoop the stem out of the top of tomatoes. I have used it to scoop out cherry tomatoes for appetizers quickly ans easily with great success.As I stated, I have not made these yet so I cannot attest to how well it would work for this task, but I can't imagine that it wouldn't.Also of all else fails you can also try a metal rounded 1/4 tea measuring spoon as well.Just a suggestion that I hope helps some people. Good luck."If you're not cooking with joy, happiness and love, you're not cooking well." - Danny Kaye"
"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."