Stuffed Baby Red Potatoes
Elevate your appetizer game with these irresistible Stuffed Baby Red Potatoes—bite-sized delights that are perfect for any gathering! Each tender, oven-roasted potato is hollowed out and filled with a luscious combination of creamy cheese, tangy sour cream, crispy bacon, sharp cheddar, and fresh chives. The filling is mashed with the potato’s own fluffy centers for an ultra-smooth texture, then crowned with a sprinkle of melted cheddar for the perfect golden finish. With just 20 minutes of prep time, these cheesy, bacon-studded morsels make a crowd-pleasing addition to party spreads, holiday tables, or even weeknight dinners. Serve them warm and watch them disappear—because these loaded potatoes are as fun to eat as they are to make!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Baby red potatoes
- 4 oz Cream cheese, softened
- 2 tbsp Sour cream
- 3 slices Cooked bacon, crumbled
- 1.5 cups Sharp cheddar cheese, shredded
- 2 tbsp Chives, finely chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Scrub the baby red potatoes clean and pat them dry.
Place the potatoes on a baking sheet and drizzle with olive oil. Toss to coat them evenly.
Bake the potatoes for 20 minutes, or until tender when pierced with a fork. Remove from the oven and allow them to cool slightly.
While the potatoes are baking, prepare the filling by combining the cream cheese, sour cream, crumbled bacon, 1 cup of cheddar cheese, chopped chives, salt, and black pepper in a medium mixing bowl. Mix until smooth and well combined.
Once the potatoes are cool enough to handle, slice a small portion off the top of each potato. Use a melon baller or small spoon to carefully hollow out the center of each potato, leaving enough flesh intact to form a sturdy shell.
Add the scooped-out potato flesh to the filling mixture and mash together until smooth. Adjust seasoning if needed.
Using a spoon or piping bag, fill the hollowed-out potatoes with the prepared filling.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the tops of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Garnish with extra chopped chives, if desired, and serve warm.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1414 mg | 109% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
