Stuffed Fingerling Potatoes recipe

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Ingredients

1 (16 ounce) container sour cream
1 (1 ounce) package dry onion soup mix
1 pound fingerling potatoes
1 (14 ounce) package cooked bacon, diced

Nutrition Info

177.2 calories
carbohydrate: 6.1 g
cholesterol: 31.8 mg
fat: 13.1 g
fiber: 0.6 g
protein: 8.6 g
saturatedFat: 5.7 g
servingSize: -
sodium: 595.5 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix sour cream and onion soup mix together in a bowl, chill in refrigerator for flavors to blend, 2 hours to overnight.

  2. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool slightly. Slice each potato lengthwise and carefully scoop insides using a melon baller or small spoon, leaving a small border of filling, transfer potato filling to a bowl.

  3. Mash or whip potato filling using an electric mixer, adding 1 to 2 tablespoons sour cream mixture at a time, until desired flavor is reached. About 2/3 the container sour cream will be used. Spoon potato-sour cream mixture into potato skins, forming a mound of filling, top with bacon. Refrigerate stuffed potatoes for filling to set, at least 30 minutes.

Recipe Yield

20 servings

Recipe Note

I had these at a catered party, and could not find a recipe anywhere to recreate them, so I made my own. These are the nicest little appetizers, and a nice change from the usual - plus the bonus of being able to make them early in the day. Leftover sour cream mixture can be used as a dip for potato chips.

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