Stuffed Baby Red Potatoes
Servings
Prep Time
24
45
minutes
Cook Time
15
minutes
Servings
Prep Time
24
45
minutes
Cook Time
15
minutes
Ingredients
24
small red potatoes
about 2 1/2 pounds
1
cup
⁄4butter
melted
1
cup
⁄2parmesan cheese
shredded and divided
1
cup
⁄2cooked bacon
crumbled and divided
2
cup
⁄3sour cream
1
egg
beaten
1
teaspoon
⁄2salt
1
teaspoon
⁄8black pepper
1
teaspoon
⁄8paprika
Instructions
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.