Mini Stuffed Potatoes
These mini stuffed potatoes are pure comfort food and make great party appetizers. Whip up the mashed potato stuffing with sour cream, bacon, chives, cheese and some rich ’n creamy Blue Plate Mayo. That’s the good stuff!
Prep Time:
30 mins.
Cook Time:
45 mins.
Yield:
40 small or 20 medium servings
Ingredients
- 1 ½ pounds small Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse salt, divided
- ½ teaspoon freshly cracked black pepper
- ¼ cup sour cream, divided
- ¼ cup Blue Plate Mayonnaise
- ¼ cup sharp cheddar cheese, finely grated (or gruyere or parmesan)
- 2 tablespoons salted butter
- 1 to 2 tablespoons heavy cream
- ¼ cup chives or green onions, thinly sliced, divided
- 6 ounces cooked bacon, finely chopped, divided
Directions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Wash the potatoes; transfer to the prepared baking sheet and drizzle with olive oil. Season with ¾ teaspoon of the salt and the black pepper.
- Bake for 45 minutes or until the potatoes can be pierced easily with a paring knife.
- In a medium bowl, combine 1 tablespoon of the sour cream with the mayonnaise, cheese, butter, heavy cream, half of the chives and half of the bacon and mix well. Add the remaining salt, if desired.
- Cut off the top third or half (depending on the size) of the potatoes and slice off a small piece of the bottom, so that the potatoes are steady when placed on a tray. Using a small melon ball scoop or a small spoon, scoop out the insides of the potato, leaving enough potato around the perimeter for each potato to hold its shape. Remove any skin from the potato tops and place the tops and insides in a bowl; use a fork or potato masher to mash the potatoes. Add the mashed potatoes to the bowl containing the sour cream mixture; mix well.
- Spoon the filling back into each potato shell, slightly mounding the top. Place the stuffed potatoes back in the oven and bake until the tops are golden brown, about 10 minutes. Remove and allow to cool slightly.
- Top the stuffed potatoes with a small dollop of the remaining sour cream and a sprinkling of the remaining chopped bacon and chives. (Other topping ideas: caviar, cheese curls, crispy shallots or onions, or mixed herbs.)
