Mini Stuffed Potatoes
(Makes 24 mini potatoes)
24 bay Yukon Gold or red potatoes, each about 1-1/2-inches across
2 scallions, finely chopped
2 tablespoons butter
1/3 cup sour cream
3 slices bacon, cooked until crisp and crumbled
Salt and pepper
Cook the potatoes in boiling salted water for 12 to 15 minutes or until tender.
Drain and rinse with cold water. Allow to cool until you can handle them
Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray with cooking spray.
Cut a slice off one side of each potato; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the scallions, butter, sour cream and bacon. Season to taste with salt and pepper. Stir in enough buttermilk until you have a creamy, smooth mixture.
Using a small spoon, fill the hollowed potatoes with this mixture; it should mound a bit. Place the filled potatoes on the prepared baking sheet. Bake for 10 -15 minutes or until heated through.
Make Ahead Tip: You can stuff the potatoes up to two days ahead as long as you wrap them in plastic wrap and refrigerate them; bring them to room temperature before baking.
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Reminiscent of rich and creamy steakhouse potatoes filled with sour cream and bacon but in a bite-size presentation. Makes a perfect appetizer or side dish to add to your Thanksgiving or holiday buffet table.
Perfect for everything from backyard BBQs and cocktail parties to black tie affairs.
MAKE MELON BALLS, SCOOP OUT POTATOES, REMOVE SEEDS FROM CUCUMBERS AND MORE