Healthy Living Miniature Stuffed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

MINIATURE STUFFED POTATOES



Miniature Stuffed Potatoes image

Good things come in small packages, which is why these bite-size stuffed potatoes are the perfect combination of flavor and fun.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 18 servings

Number Of Ingredients 5

18 red new potatoes (2 lb.)
1 cup sour cream
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 green onion, sliced
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Cook potatoes in boiling water 15 min. or just until tender; drain. Cut thin slice off of top of each potato; scoop out centers into bowl using melon baller or teaspoon, leaving ¼-inch-thick shells.
  • Add sour cream, bacon, onions and potato tops to potatoes in bowl; mash until blended. Spoon into potato shells; top with cheese. Place in shallow baking dish.
  • Bake 10 min. or until heated through.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

HEALTHY LIVING MINIATURE STUFFED POTATOES



HEALTHY LIVING Miniature Stuffed Potatoes image

We know you only want the best for your family, and these miniature potatoes stuffed with light sour cream and turkey bacon are one smart choice.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 9 servings

Number Of Ingredients 5

18 red new potatoes (2 lb.)
1 cup light sour cream
1 green onion, sliced
4 slices OSCAR MAYER Turkey Bacon, cooked, chopped
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Cook potatoes in boiling water 15 min. or just until tender; drain. Cut thin slice off of top of each potato. Scoop out centers into bowl, leaving ¼-inch-thick shells.
  • Add sour cream, onions, bacon and potato tops to potatoes in bowl; mash until blended. Spoon into potato shells; sprinkle with cheese. Place in shallow baking dish.
  • Bake 10 min. or until heated through.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

SPEEDY STUFFED POTATOES



Speedy Stuffed Potatoes image

These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 large baking potatoes
3 tablespoons butter, softened
2/3 cup sour cream
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

GREEK STUFFED MINI POTATOES



Greek Stuffed Mini Potatoes image

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. -Dee Guelcher, Acworth, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 16 appetizers.

Number Of Ingredients 9

8 small red potatoes, halved
2 tablespoons olive oil
1 tablespoon snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium ripe avocado, peeled
16 marinated quartered artichoke hearts, drained
16 pitted Greek olives
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. Place potatoes in a large bowl. Add oil, dill, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 40-50 minutes or until tender., Cut avocado half into 8 slices; halve crosswise. When cool enough to handle, scoop out 1 tablespoon pulp from each potato half (save for another use). Fill each half with avocado, artichoke, olive and cheese.

Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein.

MINI STUFFED POTATO APPETIZERS



Mini Stuffed Potato Appetizers image

These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

12 small red potatoes (2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. butter, softened
2 tsp. minced fresh chives
1/8 tsp. pepper
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
  • Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
  • Bake 10 min. or until potatoes are heated through and cheese is melted.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 7 g

MINI STUFFED POTATOES



Mini Stuffed Potatoes image

Provided by Lisa Chernick

Categories     Potato     Bake     Super Bowl     Bacon     Winter     Sour Cream

Yield Makes 24 to 30 potato halves

Number Of Ingredients 6

12 to 15 baby red-skinned potatoes, washed, skins on
2 tablespoons olive oil
2 cups sour cream
5 tablespoons finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled or finely chopped
freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
  • In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

STUFFED JACKET POTATOES



Stuffed jacket potatoes image

A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching

Provided by Good Food team

Categories     Side dish, Snack

Time 1h35m

Number Of Ingredients 5

4 medium potatoes
100g strong cheddar, grated, plus extra for topping
100g sweetcorn
100g mixed pepper, diced
small handful fresh herbs, such as oregano, basil, coriander, dill or thyme

Steps:

  • Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
  • Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
  • To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
  • Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
  • Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

More about "healthy living miniature stuffed potatoes recipes"

STUFFED POTATOES | RECIPES | DR. WEIL'S HEALTHY KITCHEN
stuffed-potatoes-recipes-dr-weils-healthy-kitchen image
Web 3 large baking potatoes 2 large stalks broccoli 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 1-2 tablespoons milk, rice milk, or soy …
From drweil.com
Estimated Reading Time 2 mins


LIVELIGHTER - HEALTHY STUFFED POTATO RECIPE
livelighter-healthy-stuffed-potato image
Web Preheat oven to 180°C Wash the potatoes and pierce all over with a fork. On a plate, microwave the potatoes on HIGH (100%) for 10 minutes or until soft. Leave to cool for a few minutes before handling. Gently slice the top …
From livelighter.com.au


HEALTHY POTATO RECIPES | COOKING LIGHT
healthy-potato-recipes-cooking-light image
Web View Recipe: Fontina-Stuffed Potato Skins Bake potatoes up to two days ahead, and fill with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with Parmigiano …
From cookinglight.com


STUFFED POTATOES WITH CHEESE - HEALTHY FOOD GUIDE
stuffed-potatoes-with-cheese-healthy-food-guide image
Web Set potato skin shells aside. 3 Roughly mash potato flesh with a fork. Add onion, cheese, corn, capsicum and 1 tablespoon of the sour cream and stir to combine. 4 Scoop potato mix back into shells. Gently press then pile …
From healthyfood.com


9 OF THE BEST STUFFED JACKET POTATO RECIPES - HEALTHY …
9-of-the-best-stuffed-jacket-potato-recipes-healthy image
Web 9 of the best stuffed jacket potato recipes. The humble potato is often overlooked in healthy recipes, these days. But potatoes provide vitamin C, folate, potassium, antioxidants and fibre. Plus, they’re extremely versatile …
From healthyfood.com


HEALTHY ROASTED GARLIC BABY POTATOES - HAUTE
healthy-roasted-garlic-baby-potatoes-haute image
Web Aug 22, 2022 Instructions. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated. …
From hauteandhealthyliving.com


CREATIVE IDEAS FOR HEALTHY STUFFED SWEET POTATOES | EATINGWELL
Web Aug 27, 2019 Chili-Topped Sweet Potatoes. Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for …
From eatingwell.com


HEALTHY LOADED BAKED POTATOES - RECIPE RUNNER
Web Instructions. Pierce the potatoes all over with a fork then place them in a microwave safe dish and microwave for 5-6 minutes, then turn them over and microwave again for …
From reciperunner.com


10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY - THE SPRUCE …
Web Sep 17, 2020 These baked stuffed potatoes are made by baking potatoes, scooping out the flesh, and beating it with luscious ingredients like sour cream, bacon, and cheese. …
From thespruceeats.com


30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
Web Aug 26, 2022 Spinach and Ricotta Stuffed Potatoes with Tomato Sauce The best part about spuds is they’re so versatile and easy to love! Simple recipes like these make …
From insanelygoodrecipes.com


10 STUFFED POTATO RECIPES

From allrecipes.com


DEEP DISH STUFFED POTATOES WITH BRISKET - RACHAEL RAY SHOW
Web Jan 28, 2021 Lower the oven temp to 375˚F. Arrange bacon on slotted pan or wire rack-lined baking sheet and bake to crisp and evenly brown, cool a few minutes and chop. …
From rachaelrayshow.com


100+ HEALTHY POTATO RECIPES | EATINGWELL
Web 9 Simple Roasted Potato Recipes with 6 Ingredients or Less Garlic-Rosemary Roasted Potatoes 1 Garlic-Parmesan Melting Potatoes 6 Crispy Smashed Loaded Potatoes 1 …
From eatingwell.com


TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
Web May 28, 2021 Bake potatoes: Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical). Prick potatoes: Wash, scrub and dry potatoes …
From recipetineats.com


Related Search