Walnut Stuffed Baby Red Potatoes Recipes

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 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

Steps:

• Cook potatoes in boiling water for 8 to 12 minutes until just tender.
• Drain and cool.
• Slice off the bottom end of each potato so it sits upright and slice off a third of the top.
• (If potatoes are medium small cut them in half and use both halves.) With a melon baller, scoop out the potato and fill with a dollop of sour ream.
• Top with walnut halves and tuck in a sprig of dill.

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:

• 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.