Stuffed Baby Red Potatoes From the Taste of Home Cookbook Recipe
Servings: 2 dozen
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Ingredients
- 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 egg, lightly beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
Directions
- Scrub potatoes, place in a 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 the pulp, leaving a thin hollow shell. If necessary, cut a thin slice from the bottom of the potato to help it stand upright.
- In a large bowl, mash potato tops and pulp with butter. Add 6 tablespoons each of cheese and bacon. Stir in sour cream, egg, salt and pepper. Spoon into potato shells. Top with remaining cheese and bacon and sprinkle with paprika.
- Place in an ungreased baking pan and bake for 12-18 minutes at 375 °F.
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