Best 2 Stuffed Baby Red Potatoes Recipes
**Stuffed Baby Red Potatoes: A Culinary Symphony of Flavors**
These stuffed baby red potatoes are not your average side dish; they're a flavor sensation that will steal the spotlight at any gathering. Picture perfectly petite red potatoes, carefully hollowed out and filled with a tantalizing blend of savory ingredients. Each bite is a delightful burst of textures and flavors, from the tender potato skin to the creamy, cheesy filling. Whether you prefer a classic combination of bacon, cheese, and chives or a more adventurous mix of sun-dried tomatoes, spinach, and feta, there's a recipe here to satisfy every palate. These stuffed baby red potatoes are not only visually appealing but also incredibly versatile. Serve them as a delectable appetizer at your next party, a hearty side dish for a weeknight dinner, or even as a vegetarian main course. With minimal preparation and maximum impact, these stuffed baby red potatoes are the culinary equivalent of a standing ovation. Embrace the joy of cooking and indulge in the flavors of this delightful dish.
STUFFED BABY RED POTATOES
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
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
STUFFED BABY RED POTATOES
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 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through.
Tips:
- For the best results, choose small, red potatoes that are about 1-2 inches in diameter.
- To easily hollow out the potatoes, use a melon baller or a small spoon.
- Be careful not to overcook the potatoes, as they will become mushy.
- To prevent the potatoes from sticking to the baking sheet, line it with parchment paper.
- For a crispy outer layer, brush the potatoes with melted butter or olive oil before baking.
- To add extra flavor, sprinkle the potatoes with herbs or spices before baking.
- Serve the potatoes immediately after baking, while they are still hot and crispy.
Conclusion:
Stuffed baby red potatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With their creamy, cheesy filling and crispy outer layer, these potatoes are sure to be a hit with everyone at the table.
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