Mini Stuffed Potatoes

Several weeks ago, we hosted my cousin over for an Oscar party and I wanted to do a spread of finger foods that we could nosh on while we watched the awards show. I came up with an idea for mini twice baked potatoes that were a big hit. I made these again for Easter to go with the Yogurt-Marinated Leg of Lamb, but made these slightly larger to go with the holiday meal. They are delicious both ways, and I loved the little mini ones for a finger food-type party, but the slightly larger potatoes made for a good side dish and were a bit easier to scoop out once they were boiled.

You can make these ahead of time by filling the potatoes, then covering them and storing them in the refrigerator for several hours. Take them out about 30 minutes before putting in the oven. If you want to get fancy, feel free to use a frosting bag and large tip to pipe the filling back in the potatoes.


Mini Stuffed Potatoes

Serves 8-10 (makes 20 potato halves)

  • 1 1/2 pounds small Yukon gold potatoes (about 10) – I used Trader Joe’s baby potatoes
  • 1/4 teaspoon salt
  • 1/4 cup South Mountain Creamery Sour Cream
  • 2 ounces South Mountain Creamery Unsalted Butter
  • 3 tablespoons South Mountain Creamery Whole Milk
  • 4 strips cooked South Mountain Creamery Uncured Bacon, diced
  • 1 ounce grated Parmesan cheese
  • Chives, minced

Boil the potatoes for 15-20 minutes, until a fork can just pierce through the potato.

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Preheat the oven to 350°.

Drain the potatoes and set aside until they are cool enough to handle. Slice each one in half, then scoop out some of the potato and put it in a separate bowl, being careful to not break through the potato or remove too much of the center.

Add the salt, sour cream, butter and milk and mash until fully incorporated. Add the cheese and bacon and mix with a spoon to fully combine.

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Scoop a small amount of filling in to each potato half, dividing the filling equally, and place the filled potato halves on a baking sheet.

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Transfer the baking sheet to the oven and bake the potatoes for 15-20 minutes. Remove from the oven, sprinkle with the chives and serve immediately.

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