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Stuffed Baby Red Potatoes


These stuffed red potatoes are a DREAM! You should seriously consider doubling the recipe because they won't last long.

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Rate this recipe 4.4/5 (23 Votes)


  • 24 small red potatoes
  • 1/4 cup butter, cubed
  • 1/2 cup Parmesan cheese, shredded and divided
  • 1/2 cup cooked bacon, crumbled and divided
  • 2/3 cup sour cream
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika


Servings 2
Preparation time 45mins
Cooking time 60mins


Step 1

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 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-inch x 10-inch x 1-inch baking pan. Bake at 375°F for 12 to 18 minutes or until heated through.

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