STUFFED MINI RED POTATOES, LITE RECIPE
This is a nice side dish for a heavy entree, when you want some starch, but a small amount that is still an eye-catcher. Choose red potatoes that are about the size of small lemons or large limes. You can find recipes for roasting garlic on this site. Regarding the cheese, I use an Italian 5 cheese blend that I get in the Deli of the supermarket. I couldn't remember all of them, so just look for that.
Provided by personalchef
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake potatoes at 400°F for 30-40 minutes till done.
- Cool 5 minute Cut potatoes around center, not lengthwise. Remove insides from potatoes, being careful not to damage delicate red skin.
- Mash potato insides, add garlic, chives, milk, and cheese.
- Stand your little potatoes on end and fill with filling. They will easily kinda scrunch down and stand upright once filled.
- Top with a light dusting of paprika. Sprinkle with chives, then cheese.
- Bake at 450°F for 15 to 20 min till warmed through and melted and golden on top.
- Serve two little potato halves per serving.
Nutrition Facts : Calories 130.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 36.4, Carbohydrate 28.5, Fiber 3.2, Sugar 2.3, Protein 3.8
MINI STUFFED POTATOES
Provided by Lisa Chernick
Categories Potato Bake Super Bowl Bacon Winter Sour Cream
Yield Makes 24 to 30 potato halves
Number Of Ingredients 6
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, and cool completely.
- In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add 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 melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.
MINI STUFFED POTATO APPETIZERS
These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
- Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
- Bake 10 min. or until potatoes are heated through and cheese is melted.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 7 g
GREEK STUFFED MINI POTATOES
I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. -Dee Guelcher, Acworth, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a large bowl. Add oil, dill, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 40-50 minutes or until tender., Cut avocado half into 8 slices; halve crosswise. When cool enough to handle, scoop out 1 tablespoon pulp from each potato half (save for another use). Fill each half with avocado, artichoke, olive and cheese.
Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein.
STUFFED SMALL RED POTATO APPETIZER
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
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.
STUFFED BABY RED POTATOES
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
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
MAKE AHEAD MINI STUFFED RED POTATOES
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
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
SAUSAGE-STUFFED RED POTATOES
My husband and I have a large garden and we always plant red potatoes so I am always trying to come up with ways to use all of them. We have this recipe often. My son calls them potato poppers. And they are very low calorie.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-9 minutes or until tender, turning once., Meanwhile, in a large skillet, cook sausage and pepper over medium heat until sausage is no longer pink. Add onions and 4-1/2 teaspoons parsley; cook 1-2 minutes longer. Remove from the heat; stir in cheese. Cut each potato in half lengthwise. Scoop out 1 tablespoon pulp (save for another use)., Spoon about 2 tablespoons sausage mixture into each half. Place on a microwave-safe plate. Microwave on high for 1-2 minutes or until cheese is melted. Sprinkle with remaining parsley.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BAKED BABY RED STUFFED POTATOES
Twice baked potato done mini style. These small bites are pretty awesome. So creamy and delicious...Happy Cooking sw:)
Provided by Sherri Williams
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. On a large oven proof pan, toss potatoes with evoo, salt and pepper.
- 2. Bake in oven for 30-35 minutes or until potatoes are fork tender. Remove from oven.
- 3. Cut potatoes on half. Slice off the bottom of each potato, a very small piece. This will enable the potatoes to sit properly on a platter.
- 4. In a mixing bowl, combine cream cheese, sour cream, cheddar cheese, shallots, roasted garlic, parsley, chives, bacon, salt and pepper to taste. Mix well.
- 5. With a small spoon , scoop out the middle of each potato. Smash potatoes and add to mixing bowl. Combine all ingredients thoroughly.
- 6. On a oven proof platter, arrange potatoes. Add potato mixture to each potato. Put in a warm oven (about 200-210 degrees)warm for 8-10 minutes.
- 7. Remove and serve.
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