Sunday, May 30, 2010

Stuffed Miniature Potatoes

Can't say enough about these adorable little buggers. Creamy on the inside and crispy on the outside. Bite sized and incredibly delicious. Serve with steak as a side dish or can also be an easy to prepare appetizer. Maybe try a bacon version next time.

Boil Yukon Gold potatoes. However many you like. Boil until fork tender. Cut in half. Scoop out one side to stuff. Collect insides in a bowl with cut off tops. Add a tablespoon or so of cream cheese and fresh garlic (butter is optional but recommended). Mash. Mix in green onion and cheddar, salt and pepper to taste. Fill potatoes. Top with more cheese. Bake at 350 for 20-30 minutes or until desired crispiness.

Photos:Shawn Campbell


  1. What a delicious, impressive yet simple side dish. Now I wish I had little Yukons to make this with. good thing I have to go to the store today :)

  2. These look so good. When our Farmers Market starts, there are usually tiny, tiny red potatoes. I hope to get some early this year and make some of these!


You can tell me anything.

Related Posts with Thumbnails