STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- 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 a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons 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 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GORGONZOLA AND BACON STUFFED MINI POTATOES
These gorgonzola and bacon stuffed mini potatoes make the perfect starter or appetizer; their adorable size makes it possible to eat them in one bite at your New Year's or Christmas celebration. Be inspired and try them today!
Categories Appetizer
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven at 375°F.
- Thoroughly wash the potatoes with a brush before cooking them, set them in a bowl and cover with plastic wrap. Microwave for 8 minutes. Check that they're cooked, poking them with a thin knife. Let cool until you're able to comfortably work with them.
- To make the cooking process even easier, you can purchase potatoes that already come in a bag, ready to steam. In this case, cook them in the microwave on high for about 5 minutes.
- Cut each potato in half. Remove the core, or insides with a small teaspoon, leaving a thin layer of potato, being careful not to break the tender skin. Arrange the potatoes, skin down, on a baking sheet.
- In a large container, add the potato (insides), gorgonzola cheese and cream cheese. Mix with a beater until creamy.
- Add the sour cream, bacon and chives. Mix, this time with a spatula.
- Fill the potato skins with the potato stuffing and sprinkle with parmesan cheese. You can prepare the potatoes beforehand and cook au gratin immediately before serving.
- Bake for 5-10 minutes, until the cheese is golden-brown.
Nutrition Facts : ServingSize 1 Serving
MINI STUFFED POTATOES
These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon.
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
- Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
- Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
- Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
- Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
- Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.
MINI STUFFED BAKED POTATO APPETIZERS
Your guests will love these, you can double the amount to serve a large crowd! You can make these in advance and chill until ready to serve.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 30 potato halves
Number Of Ingredients 9
Steps:
- Set oven to 400°F.
- In a bowl mix together the oil with salt and garlic powder.
- Slice the potatoes in half then coat all sides with the oil mixture.
- Place on a greased baking sheet cut-side down.
- Bake for about 25 minutes or until just tender; cool completely.
- In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
- Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
- Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
- Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
- Serve immediately or chill until needed.
- Delicious!
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