Best 5 Cheddar And Bacon Stuffed Baby Potatoes Recipes

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Looking for an easy yet impressive appetizer or side dish to wow your guests? Look no further than these Cheddar and Bacon Stuffed Baby Potatoes! These bite-sized delights are made with tender baby potatoes, stuffed with a savory mixture of cheddar cheese, crispy bacon, and a hint of spice.

These Cheddar and Bacon Stuffed Baby Potatoes are not only delicious but also incredibly easy to make. Simply halve the baby potatoes, scoop out the centers, and fill them with the cheddar-bacon mixture. Then, pop them in the oven until the potatoes are tender and the filling is melted and bubbly.

In addition to the classic Cheddar and Bacon Stuffed Baby Potatoes, the article also includes several variations on this tasty recipe. For those who prefer a vegetarian option, there's a recipe for Spinach and Feta Stuffed Baby Potatoes. If you're looking for something a little more indulgent, try the Creamy Garlic Parmesan Stuffed Baby Potatoes. And for those who like things spicy, the Jalapeño and Cheddar Stuffed Baby Potatoes are sure to please.

No matter which recipe you choose, you're sure to love these Cheddar and Bacon Stuffed Baby Potatoes. They're the perfect party food, potluck dish, or side dish for any occasion.

Here are our top 5 tried and tested recipes!

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

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

Steps:

  • 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° until a thermometer reads 160°, 12-18 minutes.

Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON



Hasselback Potatoes Stuffed With Cheddar and Bacon image

Elevate the regular old baked potato with this impressive side dish for your guests. Stuffed with cheddar and bacon, these potatoes are not only delicious but a showstopper as well fanning out delightfully as they bake.

Provided by Mary Jenny

Categories     Pork

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter, melted
1 tablespoon pc new world evoo extra virgin olive oil
6 president's choice strawberry blonde potatoes
1/4 teaspoon each salt & freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
250 g prsiden'ts choice aged 2 years white cheddar cheese
2 tablespoons president's choice black label panko breadcrumbs
6 slices president's choice naturally smoked bacon, cooked and sliced into 10 pieces

Steps:

  • Preheat oven to 425°F (220°C).
  • Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
  • Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
  • Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
  • Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
  • Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
  • Discard herb sprigs; garnish with fresh herbs if desired.

Nutrition Facts : Calories 656.9, Fat 35.3, SaturatedFat 19.1, Cholesterol 94.1, Sodium 710.1, Carbohydrate 59.2, Fiber 7.2, Sugar 3, Protein 27

BACON 'N' CHEESE STUFFED POTATOES



Bacon 'n' Cheese Stuffed Potatoes image

Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup butter, cubed
1 cup sour cream
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 to 4 green onions, sliced

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

Nutrition Facts :

CHEDDAR AND BACON-STUFFED BABY POTATOES



Cheddar and Bacon-Stuffed Baby Potatoes image

Serve these tasty snacks warm from the oven for a really delicious party nibble - they're popular with adults as well as children....

Provided by English_Rose

Categories     Potato

Time 45m

Yield 20 potatoes

Number Of Ingredients 8

20 new potatoes
4 slices lean smoked back bacon
4 1/2 ounces sharp cheddar cheese, grated
2 ounces butter
freshly ground salt and pepper
1 pinch grated nutmeg
1 tablespoon extra virgin olive oil
oregano sprigs or flat leaf parsley

Steps:

  • Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 400°F
  • Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
  • Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.
  • Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle!
  • Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
  • Garnish with herb sprigs and serve warm from the oven.

Nutrition Facts : Calories 183, Fat 5.2, SaturatedFat 2.9, Cholesterol 12.8, Sodium 70.1, Carbohydrate 29.8, Fiber 3.7, Sugar 1.4, Protein 5

STUFFED BABY POTATOES



Stuffed Baby Potatoes image

Provided by Marge Perry

Categories     Cheese     Potato     turkey     Appetizer     Bake     Super Bowl     Kid-Friendly     Low Cal     Cheddar     Bacon     Poker/Game Night     Self     Sugar Conscious     Small Plates

Yield Makes 20 potatoes

Number Of Ingredients 12

2 pounds (about 20) baby red potatoes
4 slices center-cut bacon
12 ounces ground turkey (93 percent lean)
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup whole milk
2/3 cup shredded reduced-fat cheddar, divided
Vegetable oil cooking spray

Steps:

  • Heat oven to 400°F. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.

Tips:

  • Choose small, uniform baby potatoes for even cooking.
  • Prick the potatoes with a fork before baking to allow steam to escape.
  • Bake the potatoes until they are tender when pierced with a fork, about 30-35 minutes.
  • Let the potatoes cool slightly before scooping out the centers.
  • Use a sharp spoon to scoop out the potato centers, being careful not to break the skin.
  • Mash the potato centers with butter, sour cream, cheddar cheese, bacon, and green onions.
  • Season the potato mixture with salt and pepper to taste.
  • Stuff the potato skins with the potato mixture and top with additional cheddar cheese.
  • Bake the stuffed potatoes for 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve the stuffed potatoes immediately.

Conclusion:

Cheddar and bacon stuffed baby potatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties, potlucks, or family dinners. These stuffed potatoes are sure to be a hit with everyone who tries them.

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