Healthy Living Miniature Stuffed Potatoes Recipes

HEALTHY ROASTED GARLIC BABY POTATOES

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated.
• Transfer the potatoes to a baking sheet and spread out into an even layer.
• Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven.
• Remove potatoes from oven and toss with chopped parsley. Serve warm.

MINI TWICE BAKED POTATO SKINS

Steps:

• Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
• Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
• Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4" layer of potato on the side of each skin.
• Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
• Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
• Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
• Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.

GORGONZOLA STUFFED MINI POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
• With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

MINI STUFFED BAKED POTATO APPETIZERS

Steps:

• Set oven to 400°F.
• In a bowl mix together the oil with salt and garlic powder.
• Slice the potatoes in half then coat all sides with the oil mixture.
• Place on a greased baking sheet cut-side down.
• Bake for about 25 minutes or until just tender; cool completely.
• In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
• Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
• Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
• Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
• Serve immediately or chill until needed.
• Delicious!

MINI STUFFED POTATOES

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
• In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.