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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 small red potatoes
  • 3 garlic cloves, roasted
  • 3 tablespoons chives, coarsely chopped
  • 14 cup milk
  • 12 cup four cheese blend, provolone, Parmesan, mozzarella, asiago blend
  • 2 teaspoons paprika
  • 1 tablespoon chives, finely chopped
  • 14 cup four cheese blend, provolone, parmesan, mozzarella, asiago blend

Directions

  1. Bake potatoes at 400°F for 30-40 minutes till done.
  2. Cool 5 minute Cut potatoes around center, not lengthwise. Remove insides from potatoes, being careful not to damage delicate red skin.
  3. Mash potato insides, add garlic, chives, milk, and cheese.
  4. Stand your little potatoes on end and fill with filling. They will easily kinda scrunch down and stand upright once filled.
  5. Top with a light dusting of paprika. Sprinkle with chives, then cheese.
  6. Bake at 450°F for 15 to 20 min till warmed through and melted and golden on top.
  7. Serve two little potato halves per serving.

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