Stuffed Small Red Potato Appetizer

Photo by Gayle F.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 1 1/2

    lbs small red potatoes (about 20)

  • 1

    cup sour cream

  • 4

    slices bacon, cooked crisp & crumbled

  • 1/2

    teaspoon seasoning salt

  • 1/4

    teaspoon cracked black pepper

  • 2

    teaspoons fresh chives, minced

  • 1/2

    cup cheddar cheese, shredded or 1/2 cup parmesan cheese

  • fresh parsley, minced

Directions

Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads). 2 In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later). 3 When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.

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