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Stuffed Baby Red Potatoes

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“This recipe features ingredients I keep on hand and it looks tasty. Recipe is from Taste of Home.”
READY IN:
1hr
SERVES:
24
YIELD:
2 dozen
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Scrub potatoes; place in a large saucepan and cover with water.
  2. Bring to a boil.
  3. Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
  4. When cool enough to handle, cut a thin slice off the top of each potato.
  5. Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
  6. In large bowl, mash the potato tops and pulp with butter.
  7. Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
  8. Stir in the sour cream, egg, salt and pepper.
  9. Spoon mixture into potato shells.
  10. Top with remaining cheese and bacon; sprinkle with paprika.
  11. Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
  12. Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

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