We made these potatoes because, well, they are adorable. I’ve given you the recipe straight out of the Taste of Home Cookbook, but really, you could fix up your mashed potatoes any way you like. Next time I probably won’t use the Parmesan because I’m just not a big fan of cheesy potatoes. (What I need is for my mom to actually take measurements one day while she’s making her mashed potatoes because they are the BEST.) Can you work with me on trying to convince her?
Anyway, as written these are still a really tasty, cute little side dish that makes it look like you worked much harder than you probably did.
Stuffed Baby Red Potatoes
Yield: 2 dozen
- 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, lightly beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
Scrub potatoes, place in a saucepan, and cover with water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes, or until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving a thin hollow shell. If necessary, cut a thin slice from the bottom of the potato to help it stand upright.
In a large bowl, mash potato tops and pulp with butter. Add 6 tablespoons each of cheese and bacon. Stir in sour cream, egg, salt and pepper. Spoon into potato shells. Top with remaining cheese and bacon and sprinkle with paprika.
Place in an ungreased baking pan and bake for 12-18 minutes at 375 °F.
From the Taste of Home Cookbook.