Stuffed Baby Red Potatoes Recipe

By dette

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

Ingredients

• Ingredients
• 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 Daisy Brand® Sour Cream
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika

Details

Servings 24
Preparation time 45mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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 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 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through. Yield: 2 dozen.
Nutritional Facts
1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol, 135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Stuffed Baby Red Potatoes in Taste of Home December/January 2009, p45

Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.