Patsys Stuffed Red Potatoes Recipes

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STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

PATSY'S STUFFED RED POTATOES



Patsy's Stuffed Red Potatoes image

I like to make these as an appetizer. My husband and sons love bacon and cheese ,I prefer sauteed mushrooms,so choose the topping you like. This is one of the items I'll make for Super Bowl.

Provided by Patsy G @lovetocookpatsy

Categories     Vegetable Appetizers

Number Of Ingredients 10

- 5-6 baby red potatoes, washed, skins on freshly ground black pepper
- 1 tablespoon olive oil
- 1 c sour cream
- 2 tablespoons minced chives or green onions
- 2 strips bacon,cooked crisp and crumbled,optional
- 2 tablespoons shredded cheese,optional
- 3 tablespoons sauteed mushrooms,optioal
- salt and pepper,to taste
- 2 teaspoons minced chives
- 1/2 teaspoons paprika

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.

CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

MAKE AHEAD MINI STUFFED RED POTATOES



Make Ahead Mini Stuffed Red Potatoes image

These look so elegant - and much easier to prepare than the appear! Like twice baked potatoes, but in finger food size...

Provided by Viclynn

Categories     < 60 Mins

Time 1h

Yield 12 potatoes, 6 serving(s)

Number Of Ingredients 7

12 small red potatoes (approximately 1 1/2-2 pounds)
1 tablespoon olive oil
1/2 cup mayonnaise (use Duke's if you can get it!)
1 cup cheddar cheese, shredded
1/2 lb bacon, cooked and crumbled
1/2 cup green onion, minced
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

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.

Nutrition Facts : Calories 593.1, Fat 32.6, SaturatedFat 11, Cholesterol 50.6, Sodium 593.2, Carbohydrate 59.9, Fiber 6, Sugar 5, Protein 15.9

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

Make and share this Stuffed Baby Red Potatoes recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

24 small red potatoes (about 2 1/2 pounds)
1/4 cup butter, melted
1/2 cup parmesan cheese, shredded and divided
1/2 cup cooked bacon, crumbled and divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 169.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 19.9, Sodium 175.3, Carbohydrate 27.4, Fiber 2.9, Sugar 2.5, Protein 5.1

ASIAGO POTATOES



Asiago Potatoes image

Pretty little stuffed red potatoes from Gourmet 2008. These have creamy centers of garlic, asiago, and basil. I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes.

Provided by cookiedog

Categories     Potato

Time 1h50m

Yield 16 potatoes

Number Of Ingredients 7

16 small Red Bliss potatoes (about 2 inches in diameter)
12 garlic cloves
1/2 cup olive oil
10 large basil leaves
1/2 lb asiago cheese, grated
1 cup mayonnaise
paprika

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.

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