Stuffed Baby Red Potatoes

Lainey6605's Note:

This recipe features ingredients I keep on hand and it looks tasty. Recipe is from Taste of Home.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Serves: 24

Yield: 2.0 dozen

• 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

Directions:

1. Scrub potatoes; place in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
4. When cool enough to handle, cut a thin slice off the top of each potato.
5. Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
6. In large bowl, mash the potato tops and pulp with butter.
7. Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
8. Stir in the sour cream, egg, salt and pepper.
9. Spoon mixture into potato shells.
10. Top with remaining cheese and bacon; sprinkle with paprika.
11. Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
12. Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

Reviews

[Realtor by day, Chef by night]

These were sooo good! My little girl really liked this. I will be making this again! Thanks so much! Made for Pick a Chef Spring 2009.

[Chef #957125]

This was a tasty recipe, but since I am trying to lose weight I made a few slight alterations. I used turkey sausage instead of the bacon and light sour cream to cut some of the calories. No one noticed and these stuffed red potatoes were all eaten up. I think next time I will cook the potatoes 15 min and not a min longer for greater ease when scooping them out.

[Breezytoo]

Loved these! Can't go wrong with a TOH recipe! Having everything on hand I wanted to make these as a side to go with Baked Parmesan Halibut for dinner tonight. My red potatoes were more a medium size then small, so I quartered the batch for just 2 of us. I used light sour cream and egg substitute, otherwise followed the recipe as written. Red skin potatoes seem to have a thinner skin, so be careful when scooping out or you'll go right through it ;) Thank you so much for posting this delicious keeper we'll definitely enjoy again!