MINI TWICE BAKED POTATO APPETIZERS
Steps:
- Heat the oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes in the olive oil, 1/2 of the thyme, salt, and pepper. Pierce the potatoes once with a fork.
- Bake the potatoes for 20 to 25 minutes, until they feel tender when pierced with a toothpick. Remove them from the oven and allow them to cool enough to handle.
- With a sharp knife, slice the tops off of the potatoes and scoop out the flesh into a bowl. Discard the tops.
- With a potato masher or a large fork, mash the potatoes. Add the bacon, chives (reserving some for sprinkling later), salt and pepper to taste, the rest of the thyme, the onions, and the sour cream, and mix until combined.
- With a small spoon, stuff the mixture in all of the potato shells, mounding the tops. Place the shells on a baking sheet (I used the same one I just used to bake the potatoes) and top each with the Parmesan cheese. At this point, you can refrigerate the potatoes to bake later if you prefer.
- Heat the oven to 450 degrees F. Bake the potatoes for 10 to 15 minutes, until heated through. Garnish with the rest of the chives.
BAKED BABY POTATOES WITH OLIVE PESTO
These little cuties pack all the appeal of a dinner baked potato into the perfect bite-sized appetizer. I top off each one with a dollop of sour cream and coarsely ground pepper. -Sarah Shaikh, Mumbai, India
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 30-35 minutes., Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency., When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an "X" in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter., Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.
Nutrition Facts : Calories 88 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CRISPY BABY POTATOES
Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
- Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
- Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.9 g, Fat 3.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 49.3 mg, Sugar 1.4 g
ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
GARLIC BABY POTATOES
An incredibly easy and quick recipe using tender baby potatoes, in a creamy garlic and herb coating. Delicious served warm and great for outdoor eating too!
Provided by Lovefoodies
Categories Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- Prepare the potatoes by giving them a rinse. Leave the skin on.
- In a small cup, add the olive oil and minced garlic, and place in the microwave for 30 seconds. Stir, and return for another 30 seconds. Set aside.
- Boil the potatoes in water until tender. Check by poking a knife through to see if they are soft. It should take 10 - 15 minutes to cook. Then drain, leaving the potatoes in the pan.
- To the pan, add the olive oil garlic, lemon juice, mayonnaise, herbs and salt and pepper to taste. Shake the pan or stir to combine everything then serve in a bowl or plate.
- You could also very lightly crush the potatoes with the back of a fork before serving. This is also delicious!
Nutrition Facts : Calories 158 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6, Sodium 117 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MAKEOVER STUFFED POTATO APPETIZERS
We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 appetizers.
Number Of Ingredients 9
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use)., In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells., Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.
Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
DO IT YOURSELF BABY POTATOES GREAT APPETIZERS FOR THE HOLIDAYS!
Yummy dress yourself appetizers for the Holiday season. Everyone will love these from little kids to the Grandparents!
Provided by kiwidutch
Categories Potato
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse potatoes and place in a glass bowl, sprinkle with salt and olive oil. Microwave , covered, on high for 5-7 minutes, or until tender.
- Place in a pretty serving bowl, spearing each with a decorative toothpick.
- Arrange a dish of the crumbled bacon or ham and a dish of the creme fraiche sprinkled with chives.
- Guests dip their potatoes into the creme and then into the bacon bits!
- Super easy, super yummy!
Nutrition Facts : Calories 117, Fat 7.2, SaturatedFat 4, Cholesterol 24.8, Sodium 101.5, Carbohydrate 10.4, Fiber 1.3, Sugar 0.5, Protein 3
BABY POTATOES MAKE GREAT APPETIZERS RECIPE - (4.5/5)
Provided by Aapplemint
Number Of Ingredients 12
Steps:
- Start with boiling the potatoes in salted water. Once done strain and prick them a couple of times all over with a toothpick or kebab stick. This will help the flavours seep in. In a wok or non stick frying pan, heat the oil and add the ginger garlic. Fry till fragrant and add the peppers. Further fry for about 30 seconds and then toss in the potatoes. Fry them till a little crispy and coloured. Now add the sauces and seasoning, and giving them a good stir, making sure all the potatoes are coated well. Taste them to make any adjustments if you have to. Add the corriander and serve warm with toothpicks to pick them.
LOADED BABY POTATOES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork or the tip of a sharp knife. Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
- While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes. Let cool on the rack, then chop finely.
- Set the oven to broil. Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact. Set the flesh aside for another use.
- Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes.
- Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately.
OVEN-ROASTED BABY POTATOES
The secret to crispy-on-the-outside and tender-on-the-inside baby potatoes is to boil them first and then roast in a hot oven.
Provided by Jolinda Hackett
Categories Side Dish
Time 35m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 F.
- Place the baby potatoes in a large pot, cover with cold water, and bring to a boil.
- Serve immediately and enjoy.
Nutrition Facts : Calories 221 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 645 mg, Sugar 2 g, Fat 9 g, ServingSize 2 servings, UnsaturatedFat 0 g
MINI TWICE-BAKED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
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- Preheat the oven to 400 degrees F. Scrub the potatoes clean, leaving the skin intact. Slice the potatoes in half horizontally. Use a vegetable corer or melon baller to scoop out a teaspoon-sized hole in the center of the cut side of each potato half.
- Place halved potatoes into a large bowl and discard the cored pieces. Toss the potato halves with 1 ½ tbsp olive oil until evenly coated. Brush the baking sheet with the remaining 1 tbsp of olive oil. Put the potatoes onto the baking sheet, cut side down, skin side up. Roast the potatoes for about 30 minutes until tender. Let the potatoes cool to room temperature.
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- Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.
- Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.
- Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over). Serve immediately.
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