Miniature Stuffed Potatoes Recipes

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 rimmed baking sheet.
• Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
• Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
• Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
• Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
• Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.

FULLY LOADED TWICE BAKED POTATO BITES

Steps:

• Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
• Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add ½ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
• Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
• Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

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!

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.

MAKE AHEAD MINI STUFFED RED POTATOES

Steps:

• Heat oven to 400.
• Scrub and dry the potatoes. Rub them with olive oil. Place on ungreased baking sheet (use parchment paper for fast clean up) and bake 45 minutes until tender. Set aside to cool.
• Cook the bacon (either skillet, oven, or microwave) until crispy - crumble and set aside to cool.
• Cut each potato in half. Cut a small slice from the bottom of each half, if necessary to allow the potato to stand up on the plate.
• Using a small spoon or small melon baller, scoop out the potato pulp - leaving 1/4". Place the potato pulp in a bowl, Add the mayonnaise and remaining four ingredients. Stir well.
• Place potato pulp mixture in a Ziploc bag, snip the corner, and fill each potato shell.
• Cover and refrigerate for up to 3 days.
• When ready to serve, broil the potatoes 5 inches from heat - cook 3-5 minutes until warm and lightly browned. Serve warm.

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.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large 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 pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.