stuffed-fingerling-potatoes

Stuffed Fingerling Potatoes

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  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    3 h
CiociaPaula
Recipe by  CiociaPaula

“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

Adjust Servings

Original recipe yields 20 servings

Directions

  1. Mix sour cream and onion soup mix together in a bowl; chill in refrigerator for flavors to blend, 2 hours to overnight.
  2. 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.
  3. 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.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Papas Rellenas (Fried Stuffed Potatoes)

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