Stuffed Fingerling Potatoes

Name: Stuffed Fingerling Potatoes recipe
Prep time: 15 min
Cook time: 15 min
Yield: 20 servings
Cuisine: Global
Ingredients: 1 (16 ounce) container sour cream; 1 (1 ounce) package dry onion soup mix; 1 pound fingerling potatoes; 1 (14 ounce) package cooked bacon, diced

by Marco Vicente 1 year ago

4 (1)

15 minutes

177.2 kcal

6.1 g carbs

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Description

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.

Ingredients

1 (16 ounce) container sour cream
1 (1 ounce) package dry onion soup mix
1 pound fingerling potatoes
1 (14 ounce) package cooked bacon, diced

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.

Nutrition Facts

serving: 20 servings

calories: 177.2 kcal

carbohydrates: 6.1 g

protein: 8.6 g

saturated fat: 5.7 g

cholesterol: 31.8 mg

sodium: 595.5 mg

fiber: 0.6 g

sugar: 0.1 g