Whether you are hosting or attending a New Year’s Eve party, this recipe is simple and is sure to be a hit. Potatoes are typically served as a side dish but this recipe turns them into a delicious appetizer that may be the talk of the party. You can find this recipe and a photo of these tasty treats at the Taste of Home website here and originally published as Stuffed Baby Potatoes in Healthy Cooking October/November 2012.
Makeover Stuffed Potato Appetizer
20 baby Yukon Gold potatoes (2 pounds)
6 ounces of cream cheese (fat free, low-fat, etc)
¾ cup reduced fat sour cream
6 bacon strips, cooked and crumbled
¼ cup shredded Monterey Jack cheese
¼ cup shredded sharp cheddar cheese
2 green onions, chopped
½ teaspoon salt
½ teaspoon pepper
- Place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or just until tender. Drain.
- When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove ⅓ cup pulp (discard or save for another use).
- In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onion, salt and pepper; spoon into potato shells.
- Place in a 15x10x1in baking pan. Sprinkle with remaining bacon. Bake uncovered at 400 degrees for 15-20 minutes or until heated through. Yield: 40 appetizers.