Stuffed New Potatoes Recipes

STUFFED BABY RED POTATOES

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.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

STUFFED NEW POTATOES

Steps:

• 1. Boil potatoes in salted water until tender about 10 minutes. Drain and cool until able to handle them. With a small melon baller, remove one scoop or so from each potato.
• 2. Using the scooped out potato placed in a bowl; mash well and combine with the cheese, butter and cream. Taste and add salt and pepper as needed. Blend until smooth. Spoon or pipe mixture into into the potato's. Garnish with a fine sprinkling of parsley. For a festive Holiday garnish add a tiny dollop of red caviar to the top of each potato. Stand potatoes on cut end on a platter to serve.
• 3. This filling is great in deviled eggs too using the yolks in place of the potato pulp. Very delicious!

CREAMY STUFFED BAKED POTATOES

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.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

STUFFED NEW POTATOES WITH 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.

SPEEDY STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

STUFFED NEW POTATOES

Steps:

• Cook potatoes in boiling water 15 min. or just until tender; drain. Cool slightly.
• Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
• Heat oven to 350ºF. Cut thin slice off top of each potato; discard removed tops. Use melon baller or small spoon to scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells.
• Add butter and Worcestershire sauce to removed potato centers; mash until potatoes are smooth and mixture is well blended. Crumble bacon. Add to mashed potato mixture along with the tomatoes, cheese and onions; mix well.
• Spoon mashed potato mixture into potato shells; place, filled side up, in single layer in shallow pan sprayed with cooking spray.
• Bake 10 min. or until potatoes are heated through and tops are lightly browned.

STUFFED NEW POTATOES

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.