Little Stuffed Potatoes

stuffed potato 400

I know you are BUSY so I am going to keep this short and sweet. Here is one of my “Oh no, Now what?” go-to appetizer recipes. These potatoes are the definition of “less is more”.  With only four main ingredients, I can have these potatoes ready to share in an hour. Plates of these little spuds are swiped clean almost as fast as they are put on the table.

Little Stuffed Potatoes

1-4 small red potatoes per person – Amount depends on appetites. Some years I use small potatoes from the garden – they might be Kennebecs or Yukon Gold and they work just as well as the red potatoes

Thick cut bacon – brown, drain, and crumble. I use about 1 slice per 3 potatoes – though I tend to err on the bacon side! Amount depends on how many potatoes you are filling and how hearty you like your filling to be.

Sweet onion – chopped very finely. Amount depends on how many potatoes you are filling and how much you like onion. You can substitute chopped chives or even finely chopped shallots.

Sour cream – I figure a scant tablespoon per potato.

Salt and pepper to taste.

The Potatoes:
Carefully scrub and boil the potatoes until fork tender. Boil them gently so the skins stay intact. Keep an eye on the potatoes because they soften quickly – remove them as soon as they are fork tender – before they are mushy. If the skins crack, just handle the potatoes carefully when you drain them and all will be fine. You can also bake the potatoes if you choose.

Cool the potatoes until you can handle them or use a towel to carefully hold warm potatoes, and using a melon baller, scoop out a hole in the center of each potato. If potatoes are bigger than two bites you can halve them and take a scoop out of the uncut top. Set the potatoes aside while you prepare the filling.

stuffed potatoes ingre 400

The Filling:

Measure the sour cream into a small bowl – a scant tablespoon per potato. Mix in the crispy bacon and chopped onion and season to taste with salt and pepper.

To Assemble:

Lightly salt and pepper the prepared potatoes and fill each one with the sour cream filling. Arrange the potatoes on a pretty tray and you are DONE! I can never resist trying one before I serve them to make sure they are GOOD! They always are!

little stuffed potato bite 400

Keep in the refrigerator until you serve them.

Happy Thanksgiving from the farm,
Fran      The Country Cousin






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