Stuffed Fingerling Potatoes Recipes

STUFFED FINGERLING POTATOES

Steps:

• Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. Scatter potatoes on baking sheet. Bake until tender, approximately 35 minutes. Cool. Cut each potato in half lengthwise. Scoop out pulp, leaving a ⅛-inch-thick shell. Discard pulp of purple potatoes. Mash remaining pulp with a potato masher. Set aside. In a large nonstick skillet, heat butter over medium-high heat. Add leek and mushrooms. Cook until vegetables begin to brown, approximately 12 minutes. Add reserved mashed potatoes, cream, cheese, parsley, lemon juice, salt, thyme, and pepper. Cook until mixture is heated through. Spoon potato mixture into shells, and place on prepared baking sheet. Bake until edges begin to brown, approximately 8 minutes. Garnish with parsley leaves, if desired. Serve warm.

STUFFED POTATO GHOSTS

Steps:

• Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside. , Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth. , Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet. , Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.

BLUE CHEESE STUFFED FINGERLING POTATOES

Steps:

• Preheat oven to 425°.
• Wash potatoes in cool water, pat dry, and brush with olive oil.
• Place potatoes in a glass baking dish.
• Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
• Remove from oven, and with a knife cut an X on the top of each potato.
• Gently squeeze sides of potatoes until centers spread out to form a small well.
• Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
• Serve immediately.

STUFFED FINGERLING POTATOES WITH HORSERADISH CHEDDAR

Steps:

• PREHEAT oven to 350°F. On baking sheet with sides, toss potatoes with 1 tablespoon of oil and season with salt and pepper. Roast until tender when pierced with skewer or paring knife. Remove from oven and let cool completely. SPLIT potatoes lengthwise. With small spoon, scoop out most of flesh, leaving sturdy shell; set shells aside. MASH potato flesh in a saucepan thoroughly with a fork; mix in cream and butter. Stir over medium heat until hot, then stir in cheddar and bacon. (If not serving immediately, refrigerate shells and filling separately.) REHEAT oven to 350°F. Toss potato shells with remaining 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet and bake for about 10 minutes or until golden. FILL shells with potato-cheddar mixture with a pastry bag or spoon. Return to oven until heated through. Garnish tops with sour cream and chives.

STUFFED FINGERLING POTATOES

Steps:

• Mix sour cream and onion soup mix together in a bowl; chill in refrigerator for flavors to blend, 2 hours to overnight.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool slightly. Slice each potato lengthwise and carefully scoop insides using a melon baller or small spoon, leaving a small border of filling; transfer potato filling to a bowl.
• Mash or whip potato filling using an electric mixer, adding 1 to 2 tablespoons sour cream mixture at a time, until desired flavor is reached. About 2/3 the container sour cream will be used. Spoon potato-sour cream mixture into potato skins, forming a mound of filling; top with bacon. Refrigerate stuffed potatoes for filling to set, at least 30 minutes.