Baby Stuffed Potatoes
Serves: 24 Appetizers
Prep Time: 20 minutes
Cooking Time: 35 minutes
These make a fun appetizer or side dish. My kids prefer them over the regular twice baked potatoes.
24 potato(es), yukon gold or red, baby, miniature potatoes
1 tablespoon olive oil
4 slices bacon, reduced sodium
3 green onion(s)
1/2 cup sour cream, low fat or light
1 cup cheese, cheddar, shredded
1 tablespoon parsley, fresh, chopped
1/2 teaspoon salt
1/2 teaspoon pepper, black, ground
Preheat the oven to 425 degrees. Place potatoes on a baking sheet, drizzle with olive oil and toss to coat. Place in oven and bake for 20 to 25 minutes until soft (try sticking a toothpick through the center to test for softness). Meanwhile, cook bacon between 2 sheets of paper towels in the microwave for 2 to 3 minutes until crisp. Remove potatoes from oven and place on a tray to cool for 5 minutes. Slice a thin piece from the top of each potato and use a small grapefruit spoon with ridges or a melon baller to carefully scoop out the center from each potato and place it in a mixing bowl. Leave enough potato around the inside edges of the skin to hold the shape. Add sour cream, salt and pepper to the potatoes and mash. Mix in crumbled bacon, chopped green onions, parsley and shredded cheese. Carefully spoon mixture into the potato skins and arrange on baking sheet. Bake for 10 minutes until heated through.
Per Serving (2 potatoes) About: 170 calories, 9 g fat, 3.5 g saturated fat, 0 g trans fat, 6 g protein, 16 g carbohydrates, 1 g dietary fiber, 230 mg sodium