Stuffed Baby Red Potatoes |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This recipe just says party! The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. 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 sour cream |
1 egg, beaten |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon paprika |
Directions:
1. 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.
2. 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.)
3. 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.
4. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°. Yield: 2 dozen.
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