LITTLE RED POTATO BITES
These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion. Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive.
Provided by KimmieOH
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Place potatoes in a saucepan, and add enough water to cover.
- Bring to boil, and cook until tender but still firm, about 10 minutes.
- Drain, and cool in a bowl of cold water.
- Cook bacon in a skillet over medium-high heat until evenly browned.
- Drain, crumble, and set aside.
- Remove cooled potatoes from water.
- Pat dry with a paper towel, and cut in half.
- Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
- Set reserved potato aside.
- In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
- Spoon a small amount of mixture into each potato half and place on a baking sheet.
- Top each potato off with some shredded cheese.
- Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
- Garnish with parsley, and serve.
Nutrition Facts : Calories 203.5, Fat 13.6, SaturatedFat 7, Cholesterol 27.8, Sodium 158.7, Carbohydrate 15, Fiber 1.5, Sugar 0.9, Protein 5.6
POTATO BITES
Steps:
- Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.
GARLIC RED POTATOES
Simple, savory, and very flavorful variation on new red potatoes. Excellent side dish!
Provided by MARDI1030
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in an 8x8 inch baking dish.
- In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
- Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 39.6 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 698 mg, Sugar 2.7 g
POTATO SALAD BITES
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat over to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
- Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
- Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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