Baby Potatoes Make Great Appetizers Recipe 455

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MINI TWICE BAKED POTATO APPETIZERS



MIni Twice Baked Potato Appetizers image

Categories     appetizers

Yield Yield: 16 appetizers

Number Of Ingredients 10

1 1/2 pounds baby Yukon Gold or red potatoes, about 16 potatoes
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
2 1/2 ounces cooked and crumbled crispy bacon
3 tablespoons sliced chives, plus more for sprinkling
1 teaspoon dried chopped onions
1/3 cup (plus more if necessary) sour cream
1/3 cup freshly grated Parmesan cheese (not canned)

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



Baked Baby Potatoes with Olive Pesto image

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

3 pounds baby red potatoes (1-3/4 inches wide, about 36)
6 tablespoons olive oil, divided
2 teaspoons salt
1-1/2 cups pimiento-stuffed olives
1/2 cup chopped onion
1/4 cup pine nuts, toasted
2 garlic cloves, minced
1/2 cup sour cream
Coarsely ground pepper, optional

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



Crispy Baby Potatoes image

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

1 ½ pounds baby potatoes, halved
½ teaspoon dried parsley
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon olive oil, or more as needed

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



Roasted Baby Potatoes image

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

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

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



Garlic Baby Potatoes image

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

1 lb baby new potatoes
1 Tablespoon parsley, tarragon, dill or other herb
1 Tablespoon minced garlic
1 Tablespoon Olive Oil
2 - 3 Tablespoons Mayonnaise or cream cheese
Squeeze of Lemon Juice
Salt and Pepper to taste.

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



Makeover Stuffed Potato Appetizers image

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

20 baby Yukon Gold potatoes (2 pounds)
6 ounces fat-free cream cheese
3/4 cup reduced-fat sour cream
6 bacon strips, cooked and crumbled
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

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!



Do It Yourself Baby Potatoes Great Appetizers for the Holidays! image

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

1 lb little potato
1 pinch seasoned sea salt
extra virgin olive oil
4 -6 slices crisp cooked bacon or 4 -6 slices serrano ham, diced
1/2 cup creme fraiche or 1/2 cup sour cream
3 tablespoons minced fresh chives

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)



Baby Potatoes make great Appetizers Recipe - (4.5/5) image

Provided by Aapplemint

Number Of Ingredients 12

Ingredients
1 bag of baby potatoes - boiled in salted water
3 tablespoons chunky chilli sauce
2 tablespoons dark soy sauce
3-4 tablespoons tomato ketchup
1 tsp freshly cracked pepper
salt to taste
1-2 tablespoons oil
1 tablespoon chopped ginger and garlic
1 red pepper chopped into small cubes
1 green pepper chopped into small cubes
corriander to garnish

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



Loaded Baby Potatoes image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

15 small red potatoes (about 1 1/2 pounds)
5 to 6 slices applewood-smoked bacon
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
2 cups shredded sharp Cheddar (about 4 ounces)
1/3 cup creme fraiche
2 tablespoons finely chopped fresh chives

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



Oven-Roasted Baby Potatoes image

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

1 pound baby potatoes (new potatoes)
2 tablespoons olive oil
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
Optional: fresh parsley (chopped)

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



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

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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