Stuffed Baby Red Potatoes
photo by millerk310
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 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
- 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.
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Reviews
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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!
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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.
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These are so DELICIOUS. A bit tedious using a small potato but so worth it in the end. The filling is so creamy and fluffy . Next time I will try and find the biggest baby potatoes available and I will make them again my family LOVED them. Thanks for posting this Lainey Made for Newest Zaar Dec 2008
Tweaks
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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.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!