Stuffed Baby Red Potatoes Recipe

4.5 27 31
Stuffed Baby Red Potatoes Recipe
Stuffed Baby Red Potatoes Recipe photo by Taste of Home
Publisher Photo

Stuffed Baby Red Potatoes Recipe

Read Reviews
4.5 27 31
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

Ingredients

  • 24 small red potatoes (about 1-1/2 inch diameter)
  • 1/4 to 3/4 cup butter
  • 2/3 cup sour cream
  • 1/2 cup bacon strips, cooked, crumbled and divided
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg, beaten
  • 1/8 teaspoon paprika

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
When cool enough to handle, cut a thin slice off the top of each potato; set aside. Scoop out pulp, leaving a thin shell.
In a large mixing bowl, mash the tops and pulp with butter. Stir in sour cream, 1/3 cup bacon, 1/3 cup Parmesan cheese, salt and pepper. Add egg; mix well. Spoon into potato shells. Top with remaining bacon, Parmesan cheese and paprika.
Place on an ungreased baking sheet. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 dozen.
Originally published as Stuffed Baby Red Potatoes in Taste of Home December/January 2009, p45

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.

  • 24 small red potatoes (about 1-1/2 inch diameter)
  • 1/4 to 3/4 cup butter
  • 2/3 cup sour cream
  • 1/2 cup bacon strips, cooked, crumbled and divided
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg, beaten
  • 1/8 teaspoon paprika
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. When cool enough to handle, cut a thin slice off the top of each potato; set aside. Scoop out pulp, leaving a thin shell.
  3. In a large mixing bowl, mash the tops and pulp with butter. Stir in sour cream, 1/3 cup bacon, 1/3 cup Parmesan cheese, salt and pepper. Add egg; mix well. Spoon into potato shells. Top with remaining bacon, Parmesan cheese and paprika.
  4. Place on an ungreased baking sheet. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 dozen.
Originally published as Stuffed Baby Red Potatoes in Taste of Home December/January 2009, p45

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Reviews forStuffed Baby Red Potatoes

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MY REVIEW
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,"

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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
[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."

MY REVIEW
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!"

MY REVIEW
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!"

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

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

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