Stuffed Baby Red Potatoes

Recipe by Lainey39

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

Top Review by 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 Recipe#117313 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!

Ingredients Nutrition


  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.

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