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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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

177.2 calories; protein 8.6g 17% DV; carbohydrates 6.1g 2% DV; fat 13.1g 20% DV; cholesterol 31.8mg 11% DV; sodium 595.5mg 24% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/30/2015
These were a nice little appetizer! Kind of like a loaded twiced baked potato bite without the twice bake! I did cut the recipe in half to use up some fingerling potatoes that we had boiled the night before for dinner. I also used just a few tablespoons of "real bacon" pieces (you know the kind you can buy already cooked in pieces to use to top a salad). I think the amount of bacon in the recipe would be way too much for the amount of potatoes personally. I would also add that these are best served to almost room temperature. Read More