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Receta Stuffed Baby Red Potatoes From the Taste of Home Cookbook

Name: Stuffed Baby Red Potatoes From the Taste of Home Cookbook
Cuisine: American
Ingredients: 24 small red potatoes (about 2-1/2 pounds); 1/4 cup butter, cubed; 1/2 cup shredded Parmesan cheese, divided; 1/2 cup crumbled cooked bacon, divided; 2/3 cup sour cream; 1 egg, lightly beaten; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon paprika

de Racheal Werner (Colorado Potato Administrative Committee)

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Fácil y Rápido

American

Ingredientes

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Direcciones

Scrub potatoes, place in a saucepan, and cover with water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes, or until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving a thin hollow shell. If necessary, cut a thin slice from the bottom of the potato to help it stand upright.
In a large bowl, mash potato tops and pulp with butter. Add 6 tablespoons each of cheese and bacon. Stir in sour cream, egg, salt and pepper. Spoon into potato shells. Top with remaining cheese and bacon and sprinkle with paprika.
Place in an ungreased baking pan and bake for 12-18 minutes at 375 °F.