Stuffed Baby Red Potatoes Recipes

Steps:

• Heat oven to 400°F. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.

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!

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.

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 a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons 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-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through.

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.

Steps:

• Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool. Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.) In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture. Can be made 1 day in advance, cover and refrigerate if not serving immediately. When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) Serve hot or at room temperature.

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.