Stuffed Baby Red Potatoes Recipes

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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

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

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

STUFFED BABY RED POTATOES RECIPE - (1.8/5)



Stuffed Baby Red Potatoes Recipe - (1.8/5) image

Provided by commercecook

Number Of Ingredients 7

20 small baby red potatoes
1 tablespoon olive oil
2 cloves of garlic, minced
1 cup mayonnaise
1/2 cup Asiago cheese, finely grated
1/4 teaspoon cayene pepper, or to taste
2 tablespoons fresh chives, snipped

Steps:

  • Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool. Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.) In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture. Can be made 1 day in advance, cover and refrigerate if not serving immediately. When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) Serve hot or at room temperature.

STUFFED BABY RED POTATOES



STUFFED BABY RED POTATOES image

Categories     Potato

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 egg, lightly 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 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through.

MAKE AHEAD MINI STUFFED RED POTATOES



Make Ahead Mini Stuffed Red Potatoes image

These look so elegant - and much easier to prepare than the appear! Like twice baked potatoes, but in finger food size...

Provided by Viclynn

Categories     < 60 Mins

Time 1h

Yield 12 potatoes, 6 serving(s)

Number Of Ingredients 7

12 small red potatoes (approximately 1 1/2-2 pounds)
1 tablespoon olive oil
1/2 cup mayonnaise (use Duke's if you can get it!)
1 cup cheddar cheese, shredded
1/2 lb bacon, cooked and crumbled
1/2 cup green onion, minced
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

Steps:

  • Heat oven to 400.
  • Scrub and dry the potatoes. Rub them with olive oil. Place on ungreased baking sheet (use parchment paper for fast clean up) and bake 45 minutes until tender. Set aside to cool.
  • Cook the bacon (either skillet, oven, or microwave) until crispy - crumble and set aside to cool.
  • Cut each potato in half. Cut a small slice from the bottom of each half, if necessary to allow the potato to stand up on the plate.
  • Using a small spoon or small melon baller, scoop out the potato pulp - leaving 1/4". Place the potato pulp in a bowl, Add the mayonnaise and remaining four ingredients. Stir well.
  • Place potato pulp mixture in a Ziploc bag, snip the corner, and fill each potato shell.
  • Cover and refrigerate for up to 3 days.
  • When ready to serve, broil the potatoes 5 inches from heat - cook 3-5 minutes until warm and lightly browned. Serve warm.

Nutrition Facts : Calories 593.1, Fat 32.6, SaturatedFat 11, Cholesterol 50.6, Sodium 593.2, Carbohydrate 59.9, Fiber 6, Sugar 5, Protein 15.9

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.

BAKED STUFFED POTATOES WITH ROASTED GARLIC



Baked Stuffed Potatoes with Roasted Garlic image

Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 36

Number Of Ingredients 6

1 head garlic, 1/2 inch cut off top
Coarse salt and freshly ground pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling and brushing
1 1/2 pounds baby Yukon Gold potatoes (about 18), scrubbed
1/3 cup sour cream
1 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
  • Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
  • Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
  • Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
  • Bring to room temperature, and bake just before serving.

STUFFED POTATOES



Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 45 minutes, or until cooked through.
  • Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
  • To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
  • Bake for another 30 minutes, or until heated through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

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