Creamy Stuffed New Potatoes Recipes

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CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

STUFFED NEW POTATOES



Stuffed New Potatoes image

This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.

Provided by bobchile

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 small red potatoes, boiled
1/4 cup sour cream
1 tablespoon melted butter
1/4 teaspoon garlic salt
1/4 teaspoon dried thyme leaves
1/4 cup finely chopped green onion
1/4 cup cheddar cheese
paprika

Steps:

  • Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
  • Place insides in mixer bowl.
  • Mix for 1 minute at speed 2.
  • Add sour cream, butter, garlic salt, and thyme.
  • Mix for 30 seconds at speed 2.
  • Stop and scrape bowl.
  • Turn to speed 2 and mix another 30 seconds.
  • Add onions and mix until just blended.
  • Spoon potato mixture into shells.
  • Place filled shell in a shallow baking dish.
  • Bake at 375 for 20-25 minutes or until thoroughly heated.
  • Sprinkle with cheese and paprika.
  • Bake 5 minutes longer or until cheese is melted.

CREAM CHEESE STUFFED NEW POTATOES



Cream Cheese Stuffed New Potatoes image

Make and share this Cream Cheese Stuffed New Potatoes recipe from Food.com.

Provided by Mrs. Cookie

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

24 little bite-size new potatoes
1 (5 ounce) package boursin cheese
4 tablespoons butter, softened
1/3 cup whipping cream
salt and pepper
finely chopped fresh parsley
red caviar, for garnish (optional)

Steps:

  • In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
  • With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

Nutrition Facts : Calories 159.3, Fat 3.3, SaturatedFat 2, Cholesterol 9.6, Sodium 28.4, Carbohydrate 29.8, Fiber 3.7, Sugar 1.3, Protein 3.5

STUFFED NEW POTATOES WITH CAVIAR



Stuffed New Potatoes with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 20 appetizers

Number Of Ingredients 4

10 small new potatoes
1 1/2 cups of sour cream, drained in cheesecloth overnight
Chervil leaves
Caviar

Steps:

  • Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

CREAMY STUFFED NEW POTATOES



Creamy Stuffed New Potatoes image

So easy. Scoop potatoes, mix with cream cheese, spoon into potato shells, top with peppers. Done. Roast the red peppers for the extra savory boost.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 16 servings

Number Of Ingredients 3

16 small new potatoes (1 lb.)
2/3 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/4 cup roasted red pepper strips

Steps:

  • Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
  • Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells.
  • Top with peppers.

Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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