Potatoappetizers Recipes

CHEESE AND BACON POTATO ROUNDS

Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories Side Dish Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

STUFFED SMALL RED POTATO APPETIZER

Stuffed Small Red Potato Appetizer image

A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see..... This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories Potato

Time 25m

Yield 40 Appetizers, 10-15 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs small red potatoes (about 20)
1 cup sour cream
4 slices bacon, cooked crisp & crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon cracked black pepper
2 teaspoons fresh chives, minced
1/2 cup cheddar cheese, shredded or 1/2 cup parmesan cheese
fresh parsley, minced

Steps:

Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later).
When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.

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

Ingredients

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.

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