Prep 20 mins
Cook 5 mins
A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see..... This wonderful recipe was found on a beautiful website: www.finedinings.com
- 1 1⁄2 lbs small red potatoes (about 20)
- 1 cup sour cream
- 4 slices bacon, cooked crisp & crumbled
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon cracked black pepper
- 2 teaspoons fresh chives, minced
- 1⁄2 cup cheddar cheese, shredded or 1⁄2 cup parmesan cheese
- fresh parsley, minced
- Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
- In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later).
- When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.
Who knew potatoes could be so darn cute?!? :) I was very glad I did a 'trial run' before the holidays. Even though the recipe is basically foolproof, I did learn a few things that may be helpful to other party planners. First, I boiled them 10 minutes. Most were done, but a few slightly larger ones had to be returned to the pot for another minute or two, so it's helpful if they're more uniform in size. My taste testers thought the ones prepared as written were excellent. But I also tried some the way MommiBadami did, including the scooped out part in the filling for a 'twice-baked' effect, and they just flipped out over those. The bite of cracked pepper was a little too stong. (I used a coarse grinder, but will def. do a fine grind next time.) Also, the scooping part was a good bit more time-consuming than anticipated. Glad I know to start this early in the day. Oh, and be sure to cut a thin slice off the bottom if they don't sit perfectly flat or they'll tilt over in the oven and all the filling will slide out. All and all, just a delicious appy that's very, very visually appealing!
I decided to try these for Girls Night and they were a big hit. I followed the other reviewers suggestions and added the scoped out potatoes to the mixture to make mini twice baked potatoes. I also added 2 Tbsp butter to the mixture. I added about 6 pieces of bacon to give it a stronger bacon flavor. Thanks for the suggestion of cutting off the bottoms, really helped to keep the potatoes in place on the tray. Very good recipe, will definitely make again.
Now who would have though a potato could make up into an absolutely delicious appetizer, one that tastes terrific and looks so inviting on a serving tray! It impressed. Made this using fresh garden potatoes. I was generous with the chives. I also mashed the centers, seasoned, shaped into balls and heated along side the potatoes. I arranged these on a separate platter with bowl of sour cream. I had no leftovers! Thank you and finedinings for a wonderful new appetizer to be serving my family and friends.