Stuffed Small Red Potato Appetizer |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see. 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:
1. 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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