GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
- With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g
MINI TWICE-BAKED POTATOES RECIPE BY TASTY
Here's what you need: baby red potato, olive oil, salt, pepper, butter, sour cream, finely shredded cheddar cheese, bacon, green onion, salt, pepper, shredded cheddar cheese, bacon, fresh chives
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 servings
Number Of Ingredients 14
Steps:
- Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
- Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
- Place on a baking sheet covered with foil.
- Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
- Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
- Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
- Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
- Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
- Using a small spoon, stuff each of the hollowed out potatoes with the filling.
- Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
- Top each potato with cheddar cheese and bacon.
- Return to oven and bake for 3-5 minutes or until cheese is melted.
- Garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 5 grams, Protein 19 grams, Sugar 3 grams
MINI STUFFED BAKED POTATO APPETIZERS
Your guests will love these, you can double the amount to serve a large crowd! You can make these in advance and chill until ready to serve.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 30 potato halves
Number Of Ingredients 9
Steps:
- Set oven to 400°F.
- In a bowl mix together the oil with salt and garlic powder.
- Slice the potatoes in half then coat all sides with the oil mixture.
- Place on a greased baking sheet cut-side down.
- Bake for about 25 minutes or until just tender; cool completely.
- In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
- Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
- Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
- Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
- Serve immediately or chill until needed.
- Delicious!
MINI STUFFED POTATOES
These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon.
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
- Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
- Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
- Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
- Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
- Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.
MINI TWICE-BAKED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
MINI JACKET POTATOES
Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé
Provided by Sarah Cook
Categories Buffet, Starter
Time 1h10m
Yield Serves 4-5 as a nibble, 8 with other canapés
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
Nutrition Facts : Calories 133 calories, Fat 4.6 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 19.6 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 1.4 grams fiber, Protein 3.1 grams protein, Sodium 0.7 milligram of sodium
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.
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
MINIATURE STUFFED POTATOES
Good things come in small packages, which is why these bite-size stuffed potatoes are the perfect combination of flavor and fun.
Provided by My Food and Family
Categories Home
Time 45m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water 15 min. or just until tender; drain. Cut thin slice off of top of each potato; scoop out centers into bowl using melon baller or teaspoon, leaving ¼-inch-thick shells.
- Add sour cream, bacon, onions and potato tops to potatoes in bowl; mash until blended. Spoon into potato shells; top with cheese. Place in shallow baking dish.
- Bake 10 min. or until heated through.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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