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    You are in: Home / Recipes / Make Ahead Mini Stuffed Red Potatoes Recipe
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    Make Ahead Mini Stuffed Red Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Viclynn's Note:

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

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    Ingredients:

    Serves: 6

    Yield:

    potatoes

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400.
    2. 2
      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.
    3. 3
      Cook the bacon (either skillet, oven, or microwave) until crispy - crumble and set aside to cool.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Place potato pulp mixture in a Ziploc bag, snip the corner, and fill each potato shell.
    7. 7
      Cover and refrigerate for up to 3 days.
    8. 8
      When ready to serve, broil the potatoes 5 inches from heat - cook 3-5 minutes until warm and lightly browned. Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Make Ahead Mini Stuffed Red Potatoes

    Serving Size: 1 (427 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 593.1
     
    Calories from Fat 293
    49%
    Total Fat 32.5 g
    50%
    Saturated Fat 11.0 g
    55%
    Cholesterol 50.5 mg
    16%
    Sodium 593.1 mg
    24%
    Total Carbohydrate 59.8 g
    19%
    Dietary Fiber 6.0 g
    24%
    Sugars 4.9 g
    19%
    Protein 15.8 g
    31%

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