Creating a healthy lifestyle through simple recipes

Stuffed Spuds (Potatoes)

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Is your mouth watering like mine at the thought of stuffing one of these potatoes nuggets into your mouth? I’ve always wanted to make these little stuffed spuds and finally mustered up some time in the long Thanksgiving weekend to try.

The holidays put me in a cooking/creating mood. While everyone is decorating their house, I’m focused on making new food creations for parties and entertaining.

My good friend Christina (the one I made the Elsa cake with) was coming over with her family which was my excuse to make a new creation! I’m still on the kick of making food that requires all the food the be in house. Since we just wrapped up making a few Thanksgiving sides that required most of these ingredients, it was game on!

I was planning on slow cooking a ham all day too, so I decided to start the potatoes in a slow cooker instead of boiling them but they could be boiled. I proceeded to enjoy my morning coffee, clean the house and workout before completing step 2 four hours later.

After I was done whipping up the insides and re-stuffing the potatoes, I put them in the refrigerator for later to bake before dinner. This dish can even be prepped the night before.

Might I add that after I finished all the prep and cleaning, I met my friend Sara for a bloody mary at a local establishment. And get this…I won $102 play lottery pull tabs! Who would have thought? Maybe my luck is turning around in 2017!

Now here is a visual step-by-step instructions followed by the recipe:

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Stuffed Spuds (Potatoes)

Ingredients

  • 24 small red potatoes (about 2 1/2 pounds)
  • 1?4 cup butter, melted
  • 1?2 cup shredded parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup real bacon bites
  • 2?3 cup sour cream
  • 1 egg, beaten
  • 1/4 cup diced green onion
  • 1?8 teaspoon black pepper
  • 1?8 teaspoon paprika

Directions:

1. Scrub potatoes; peel skin off of half the potatoes, place in slow cooker and cover with water. Cook on high for 4 hours.

2. Remove from slow cooker and let potatoes cool. When cool enough to handle, cut in half and then cut a thin slice off the top of each potato in order for them to lay flat.

3. Scoop out insides with a melon baller, leaving a thin shell. In a kitchen aid, whip the potato tops, peeled potatoes and pulp with butter.

4. Set aside small amount of cheese, green onion and bacon for garnish; add remaining cheese and bacon to potatoes.

5. Stir in the sour cream, egg, salt and pepper.

6. Spoon mixture into potato shells.Top with remaining cheese green onion and bacon; sprinkle with paprika.

7. Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.

8. Bake at 375 degrees for 18 minutes or until a thermometer reads 160 degrees.

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