Best Stuffed Potato Appetizer Recipes

Stuffed Small Red Potato Appetizer image

Provided by NcMysteryShopper

Categories Potato

Time 25m

Yield 40 Appetizers, 10-15 serving(s)

Number Of Ingredients 8

1 1/2 lbs small red potatoes (about 20)
1 cup sour cream
4 slices bacon, cooked crisp & crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon cracked black pepper
2 teaspoons fresh chives, minced
1/2 cup cheddar cheese, shredded or 1/2 cup parmesan cheese
fresh parsley, minced

Steps:

Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later).
When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.

Stuffed Potato Appetizer image

Number Of Ingredients 6

8 small (2-ounce) red potatoes, scrubbed and halved crosswise
2 teaspoons olive oil plus extra to brush on potatoes
1/4 teaspoon salt, or to taste
1/3 cup finely chopped white onion
1 cup shredded manchego cheese, Spanish brie cheese
Finely chopped fresh parsley (optional)

Steps:

1. Preheat oven to 400°. Using a small sharp knife shave a very thin slice off the bottom half of the potato pieces so they will sit flat. Brush the potatoes all over with oil and place cut side up on a baking sheet. Sprinkle lightly with salt and bake in preheated oven under tender, about 25 minutes. 2. Remove from the oven and, when cool enough to handle, scoop out the centers with a melon ball scoop to form a cup. Chop the centers very finely and set aside. 3. Heat 2 teaspoons of olive oil in a medium skillet and cook the onion over medium heat until it starts to brown, about 4 minutes. Stir in the reserved chopped potato. Cool. Mix in the cheese. 4. Fill the potato cups equally with the cheese mixture and put on a baking sheet. Shortly before serving, preheat an oven broiler and broil the stuffed potatoes until the cheese melts. Sprinkle with parsley, if desired. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves