Patsys Stuffed Red Potatoes 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

Ingredients

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

STUFFED BABY RED POTATOES

Stuffed Baby Red Potatoes image

Make and share this Stuffed Baby Red Potatoes recipe from Food.com.

Provided by CookingONTheSide

Categories Lunch/Snacks

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

Ingredients

24 small red potatoes (about 2 1/2 pounds)
1/4 cup butter, melted
1/2 cup parmesan cheese, shredded and divided
1/2 cup cooked bacon, crumbled and divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black 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 large bowl, mash the potato tops and pulp with butter.
Set aside 2 T 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-inch by 10-inch by 1 inch baking pan.
Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

Nutrition Facts : Calories 169.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 19.9, Sodium 175.3, Carbohydrate 27.4, Fiber 2.9, Sugar 2.5, Protein 5.1

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