These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion. Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive. A friend forwarded me this recipe and I cherish it.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
40
Yield:
40 pieces
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.

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  • Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

  • Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.

  • In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.

  • Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Nutrition Facts

36 calories; protein 1.3g; carbohydrates 3g; fat 2.2g; cholesterol 5.3mg; sodium 47.1mg. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
I have been making these for years. I've done alot of catering in the past. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potatos are very easy to scoop out raw. Cook the scooped out potato as you would mashed potates. and proceed with receipe. saves time and aggrevation of skins breaking. Read More
(209)

Most helpful critical review

Rating: 3 stars
03/19/2004
I tasted the filling before stuffing the little potatoes and thought it needed something so I added some garlic powder and melted butter. I thought it was better with these additions more calories but I never skimp on calories when I am feeding guests. Read More
(66)
160 Ratings
  • 5 star values: 86
  • 4 star values: 56
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/01/2009
I have been making these for years. I've done alot of catering in the past. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potatos are very easy to scoop out raw. Cook the scooped out potato as you would mashed potates. and proceed with receipe. saves time and aggrevation of skins breaking. Read More
(209)
Rating: 5 stars
03/16/2008
I cooked my potatoes in the micowave for abcou 5 minues. Cut the edges, so they could stand on their own without rolling. I used a paring knife to cut out the middle since I don't have a melon ball scoop. I used my processor to mix butter, cream cheese, salt, pepper, onion powder, & parsley to my taste. I coated the skins with olive oil to get them crisp and baked for 15 minutes. They were spectacular! Thanks for the idea Read More
(142)
Rating: 3 stars
03/19/2004
I tasted the filling before stuffing the little potatoes and thought it needed something so I added some garlic powder and melted butter. I thought it was better with these additions more calories but I never skimp on calories when I am feeding guests. Read More
(66)
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Rating: 5 stars
02/12/2004
I made these for the Super Bowl and they were absolutely wonderful!! Apparently our small red potatoes were larger than Maddiecat's as it only took 10 to make 1 1/2 lbs. I just boiled them for about 16 minutes until firm but tender. I also didn't have chives so I grated in about 1 tsp of onion. The result was outstanding. I do think they are too rich to be used as a side dish as recommended by the first review but they are a real winner as an appetizer. Read More
(39)
Rating: 5 stars
06/01/2009
I make a similar recipe and it says to place potatoes in a small bowl and drizzle with 1 tablespoon olive oil. You can sprinkle with 1 Tablespoon kosher salt. Toss to coat and place on a baking sheet. Bake at 350 degrees for 40-45 minutes or until tender. Remove from oven and let cool 15 minutes. Cut each potato in half lengthwise. Scoop out potatoes with a 1/4 teaspoon measuring spoon leaving shells intact. Place back on baking sheet and bake 10 more minutes. Let cool and fill with filling. The 1/4 teaspoon measuring spoon works really well. Read More
(35)
Rating: 5 stars
02/06/2004
These potatoes are so wonderful. They are great as a main dish potato with steak instead of a baked potato. What a great change. Use different types of cheese for a change of pace. Great recipe Read More
(25)
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Rating: 5 stars
02/09/2004
Although these are basically the same as any "Twice baked potato" they're absolutely adorable and are a perfect little appetizer for any party. Guys love spuds so give it a try when the "muscles" come walking in. (We gals loved 'em too) Thanks Maddie! Read More
(19)
Rating: 5 stars
12/28/2010
I first made these for a friends baby shower and they were a big hit!!!! I'm in the process of making them for our Christmas Day luncheon. Every recipe should be taken as a base to be adjusted by you... I slice the potatoes, place in salted boiling water turn the heat off after 5 mins and let potates sit in the water until tender yet firm. Drain the water w/o removing the potatoes from the pot; run cold water in the pot to speed the cooling. Drizzle with olive oil and sea salt before using a melon baller. I added lots of garlic, butter and use Sharp Cheddar. Oh my they are GREAT!!! Read More
(19)
Rating: 4 stars
07/07/2008
These are pretty labor intensive for a side dish. If I want a twice baked red potato I'll just make a big one. However I do see value in these as a passed party appy served chilled! I will make them for parties but won't put all the "work" into making mini (basically) twice bakeds. I tried to pipe the filling w/a pastry bag but the potatoes were too chunky to fit through the tip. I cut the bottom off as well so they "set" better on the plates. Read More
(18)
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