Best Greek Stuffed Mini Potatoes Recipes

MINI STUFFED POTATOES

Mini Stuffed Potatoes image

Provided by Lisa Chernick

Categories Potato Bake Super Bowl Bacon Winter Sour Cream

Yield Makes 24 to 30 potato halves

Number Of Ingredients 6

Ingredients

12 to 15 baby red-skinned potatoes, washed, skins on
2 tablespoons olive oil
2 cups sour cream
5 tablespoons finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled or finely chopped
freshly ground black pepper

Steps:

Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

GORGONZOLA STUFFED MINI POTATOES

Gorgonzola Stuffed Mini Potatoes image

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

Provided by France C

Categories Appetizers and Snacks Tapas

Time 1h

Yield 5

Number Of Ingredients 6

Ingredients

20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g