Stuffed Small Red Potato Appetizer
filled with sour cream, bacon, cheddar cheese and chives
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I created this stuffed small red potato appetizer recipe. I serve them as
appetizers and
sometimes for lunch with a green salad.
I have also put them on a dinner plate with the main entree
as a side dish .
These appetizers taste just like their big brother... a baked potato!
Serve them hot or cold, I prefer to serve them heated.
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Recipe Type: appetizer, potato, cream, bacon, cheese, side dish
Prep Time: 20 min
Total Time: 20 min
Yield: 40 Appetizers
Ingredients
1-1/2 pounds small red potatoes (about 20)
Sea salt
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, snipped
1/2 cup Cheddar Cheese, finely grated
Fresh rosemary or parsley garnish
Instructions
Bring potatoes to a boil, reduce heat to simmer and continue cooking until they are fork-tender but still
firm, about 8 minutes. Drain; put into cold water to stop the cooking action. Cut potatoes in half without
tearing the skin. Scoop out centers with a melon baller leaving a 1/4-inch wall. Trim bottoms of potatoes
to sit level, season inside with sea salt.
In a medium bowl combine sour cream, bacon, seasoning salt, black pepper and snipped chives. Spoon sour
cream mixture into potatoes; sprinkle with cheddar cheese and serve, or if you prefer they can be placed
under the broiler until cheese melts. Either way these stuffed red potatoes are very tasty. Garnish with
fresh rosemary or parsley.
Potatoes can be served hot or cold as an appetizer or with a green salad.
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Wine
recommendation: Pinot Gris; Chardonnay |
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