Stuffed Small Red Potatoes |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 40 |
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These look so nice and fancy , but there is nothing to them. I've done them as appetizers and as a side dish. They will impress your guests and go quickly. Ingredients:
1-1/2 pounds small red potatoes (20 or so) |
1 cup sour cream |
4 slices of bacon, cooked crisp and crumbled |
1/2 teaspoon seasoned salt |
1/4 teaspoon freshly cracked black pepper |
2 teaspoons minced fresh chives |
1/2 cup shredded cheddar cheese, ok...i probably use a bit more |
fresh minced parsley |
Directions:
1. Wash potatoes.
2. Cook whole unpeeled potatoes in boiling water until fork-tender, but not mushy.
3. Place in cold water to stop cooking process.
4. Carefully cut each cooked potato in half.
5. With a melon baller or small spoon, scoop out the centers leaving a 1/4 inch of pulp in the skins.
6. (You can save the centers for other uses...soups, salads, etc.)
7. In a small bowl,combine sour cream, bacon, seasoned salt, pepper and chives.
8. Spoon sour cream mixture evenly into centers of cooked potatoes.
9. Sprinkle tops with cheddar cheese.
10. Arrange on baking sheet. (You may cover them at this point and refrigerate for 24 hours to finish later)
11. Preheat broiler.
12. Place stuffed potatoes unde broiler until cheese melts.
13. Arrange on platter or serving dish.
14. Garnish with parsley.
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