Stuffed Baby Red Potatoes ~
Serve these savory potato bites as an appetizer or fun side dish, perfect for any occasion!
This miniature version of twice-baked potatoes is not only delicious but also makes for an eye-catching addition to your table spread.
Stuffed Baked Red Potatoes Recipe
One of the things that make these stuffed baby red potatoes so appealing is their adorable size. They are just the right size for a bite, making them tasteful selections for Game Day parties, holiday gatherings, or even a casual family meal.
For the potato filling, I’ve opted to use cheddar cheese, which not only adds a delicious cheesy flavor but also brings a pretty pop of color to the potatoes. However, feel free to get creative and experiment with a different type of cheese. Finely grated Parmesan cheese, for instance, will lend a nutty and savory touch to this easy appetizer recipe.
Ingredients for Stuffed Baby Red Potatoes
- 8 medium red potatoes
- 1 tablespoon olive oil
- salt, to taste
- 1 tablespoon vegan sour cream
- 2 tablespoons vegan butter, melted
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon scallion, also known as green onion, finely chopped
- 1 tablespoon vegan cheddar cheese, grated
How to Make Stuffed Baby Red Potatoes
STEP ONE: In a large saucepan, cover the potatoes with water and boil for 15 minutes, or until fork-tender. The exact time may vary depending on the size of your potatoes. Drain potatoes and set aside to cool.
STEP TWO: Cut potatoes in half and use a small spoon (melon baller or small cookie scoop will also work) to carefully scoop out the inside of the potatoes, leaving a thin shell, or little edge all around the potato skins. Lightly coat the potato flesh with olive oil and sprinkle with salt, to taste. Place potatoes in a baking dish. (If your potatoes are not sitting straight, use the tip of a sharp knife to carefully thin slice the bottom of each potato just enough to make it a little flatter so it doesn’t roll around.)
STEP THREE: In a medium bowl, combine the scooped-out potato, sour cream, melted butter, seasoned salt, pepper, garlic powder, 1 teaspoon of scallions, and cheese.
STEP FOUR: Spoon mixture evenly back into each potato half and top with a little extra cheese.
STEP FIVE: Bake for 10 minutes, until cheese is melted, then sprinkle the top of each potato with remaining scallions, and serve warm.
More Appetizer Recipes You’ll Love!
- Alabama Fire Crackers
- Vegan Sausage and Cheddar Stuffing Balls
- Mozzarella Stuffed Mushrooms
- French Onion Dip
- Truffle Popcorn
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Stuffed Baby Red Potatoes
Ingredients
- 8 medium red potatoes
- 1 tablespoon olive oil
- salt to taste
- 1 tablespoon vegan sour cream
- 2 tablespoons vegan butter melted
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon scallion also known as green onion, finely chopped
- 1 tablespoon vegan cheddar cheese grated
Instructions
- In a large saucepan, cover the potatoes with water and boil for 15 minutes, or until fork-tender. The exact time may vary depending on the size of your potatoes. Drain potatoes and set aside to cool.
- Cut potatoes in half and use a small spoon (melon baller or small cookie scoop will also work) to carefully scoop out the inside of the potatoes, leaving a thin shell, or little edge all around the potato skins. Lightly coat the potato flesh with olive oil and sprinkle with salt, to taste. Place potatoes in a baking dish. (If your potatoes are not sitting straight, use the tip of a sharp knife to carefully thin slice the bottom of each potato just enough to make it a little flatter so it doesn’t roll around.)
- In a medium bowl, combine the scooped-out potato, sour cream, melted butter, seasoned salt, pepper, garlic powder, 1 teaspoon of scallions, and cheese.
- Spoon mixture evenly back into each potato half and top with a little extra cheese.
- Bake for 10 minutes, until cheese is melted, then sprinkle the top of each potato with remaining scallions, and serve warm.
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