Mini Stuffed Potatoes Food

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STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

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

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

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

MINI STUFFED POTATOES



Mini Stuffed Potatoes image

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

15 small potatoes (red or white skinned)
1 tablespoon olive oil
1 cup sour cream
1/2 cup crumbled gorgonzola (or any blue cheese)
1 cup roasted walnut, chopped
1/4 cup chives, finely chopped, divided
2 slices bacon, cooked, crumbled
1/2 teaspoon coarse salt
1/2 teaspoon fresh cracked pepper

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 POTATOES



Mini Stuffed Potatoes image

Provided by Lisa Chernick

Categories     Potato     Bake     Super Bowl     Bacon     Winter     Sour Cream

Yield Makes 24 to 30 potato halves

Number Of Ingredients 6

12 to 15 baby red-skinned potatoes, washed, skins on
2 tablespoons olive oil
2 cups sour cream
5 tablespoons finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled or finely chopped
freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
  • In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

MINI STUFFED BAKED POTATO APPETIZERS



Mini Stuffed Baked Potato Appetizers image

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

15 small red potatoes (washed and leave unpeeled)
1/4 cup olive oil (or use vegetable or Canola oil)
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
2 cups sour cream
1 small green onion, finely chopped
3 -4 slices bacon (cooked and finely crumbled)
black pepper
finely chopped green onion (to garnish)

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!

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

MINI STUFFED POTATO APPETIZERS



Mini Stuffed Potato Appetizers image

These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

12 small red potatoes (2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. butter, softened
2 tsp. minced fresh chives
1/8 tsp. pepper
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
  • Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
  • Bake 10 min. or until potatoes are heated through and cheese is melted.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 7 g

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