Patsys Stuffed Red Potatoes Recipes

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.

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 large bowl, mash the potato tops and pulp with butter.
• Set aside 2 T 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 15-inch by 10-inch by 1 inch baking pan.
• Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

STUFFED BABY RED POTATOES RECIPE - (1.8/5)

Steps:

• Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool. Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.) In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture. Can be made 1 day in advance, cover and refrigerate if not serving immediately. When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) 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.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

PATSY'S STUFFED RED 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. In a medium bowl, combine the sour cream, chives, and optional ingredients(bacon,cheese or mushrooms) Add salt and 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 small spoon, scoop out some of the center of each potato,add to sour cream mixture. Fill with 1 tablespoon of the sour cream mixture, and sprinkle with additional chives or paprika.