ROASTED BABY RED POTATOES
Roasting brings out the flavors of the potatoes, onions and garlic. You choose what color you want to use for the bell pepper.
Provided by PaulaG
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
- Sprinkle with freshly ground pepper and salt to taste.
- Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
- Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 117.2, Fat 3.5, SaturatedFat 0.5, Sodium 7.7, Carbohydrate 19.8, Fiber 2.6, Sugar 1.9, Protein 2.5
STUFFED NEW POTATOES
This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.
Provided by bobchile
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
- Place insides in mixer bowl.
- Mix for 1 minute at speed 2.
- Add sour cream, butter, garlic salt, and thyme.
- Mix for 30 seconds at speed 2.
- Stop and scrape bowl.
- Turn to speed 2 and mix another 30 seconds.
- Add onions and mix until just blended.
- Spoon potato mixture into shells.
- Place filled shell in a shallow baking dish.
- Bake at 375 for 20-25 minutes or until thoroughly heated.
- Sprinkle with cheese and paprika.
- Bake 5 minutes longer or until cheese is melted.
STUFFED BABY RED POTATOES
Make and share this Stuffed Baby Red Potatoes recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h
Yield 2 dozen, 24 serving(s)
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 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.
Nutrition Facts : Calories 169.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 19.9, Sodium 175.3, Carbohydrate 27.4, Fiber 2.9, Sugar 2.5, Protein 5.1
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
WALNUT STUFFED BABY RED POTATOES
Make and share this Walnut Stuffed Baby Red Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 22m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling water for 8 to 12 minutes until just tender.
- Drain and cool.
- Slice off the bottom end of each potato so it sits upright and slice off a third of the top.
- (If potatoes are medium small cut them in half and use both halves.) With a melon baller, scoop out the potato and fill with a dollop of sour ream.
- Top with walnut halves and tuck in a sprig of dill.
Nutrition Facts : Calories 159.6, Fat 3, SaturatedFat 1.1, Cholesterol 3.2, Sodium 14.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.4, Protein 4
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