Bacon Parmesan Stuffed Baby Red Potatoes
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Bacon Parmesan Stuffed Baby Red Potatoes are pure comfort in a small, party-ready package. I love how each potato has a tender shell and a creamy, savory center. They feel special enough for a holiday spread, yet they are made with familiar ingredients and simple steps.
The filling brings together fluffy red potato, butter, Parmesan, cooked bacon, sour cream, and egg. A little salt, pepper, and paprika round out the flavor, while the reserved bacon and cheese make a tasty topping. As a result, every bite is creamy, salty, and rich, with a gentle smoky note.
First, simmer the potatoes until tender, then scoop out the centers and mash them with the filling ingredients. Next, spoon the mixture back into the shells, add the toppings, and bake until the center reaches 160°F. The hands-on work takes some time, but the method is straightforward and yields 24 bite-size servings.
These Bacon Parmesan Stuffed Baby Red Potatoes are a welcome side dish for chilly nights, family dinners, and potlucks. They also work well as a warm appetizer when you want something more filling than chips and dip. Make them ahead, then bake them shortly before serving.
Why You’ll Love This Bacon Parmesan Stuffed Baby Red Potatoes
- Comforting and flavorful: Creamy potato, tangy sour cream, smoky bacon, and Parmesan make a crowd-pleasing combination.
- Easy to share: The recipe makes 24 small portions, so guests can take one or two without needing a fork and knife.
- Made with familiar ingredients: You can find everything at a regular grocery store.
- A flexible side dish: Serve these potatoes with roast chicken, steak, salad, or a holiday meal.
- Good for preparing ahead: Cook and fill the potatoes in advance, then bake them when you are ready to serve.
Red Potato Tips
Choose small red potatoes that are close in size so they cook at about the same rate and look neat on the serving plate. Look for firm potatoes with smooth skin and no soft spots or green patches. Since the recipe leaves the skins on, scrub them well under cool running water. Then simmer them until a knife slides into the center with little resistance. Avoid cooking them until they split or feel waterlogged, because the shells will be harder to scoop and fill. Let them cool just until you can handle them safely.
Options for Substitutions
- Use another small potato: Baby Yukon Gold potatoes work well, though their color and flavor will differ slightly.
- Swap the cheese: Try shredded sharp cheddar or Gruyère instead of Parmesan. For a similar salty bite, use Pecorino Romano and reduce the added salt a little.
- Change the bacon: Use cooked turkey bacon for a leaner option, or leave it out and add chopped chives for a meat-free version.
- Replace the sour cream: Plain Greek yogurt can provide a similar tang. Choose full-fat yogurt for the creamiest filling.
- Try a different seasoning: Add a pinch of garlic powder or smoked paprika in place of, or alongside, the paprika.
- Use a dairy-free alternative: Plant-based butter and dairy-free sour cream can work, but the filling may taste and set a little differently. Check that the alternative suits your dietary needs.
Watch Out for These Mistakes
Do not rush the potato simmer. If the centers remain firm, they will be difficult to scoop and mash smoothly. On the other hand, potatoes that cook too long can split or become waterlogged. Start checking them at 15 minutes, since cooking time depends on their size.
Next, leave a thin layer of potato inside each shell. If you scoop too close to the skin, the shells may collapse while you fill or move them. A small spoon or melon baller makes it easier to remove the centers without tearing the sides.
Also, let the scooped potatoes cool enough before adding the beaten egg. If the potato is very hot, it can start to cook the egg unevenly. Stir the filling until it looks well combined, but do not add extra liquid unless needed, since a loose filling may not stay neatly inside the shells.
Finally, use a food thermometer to check the filling rather than relying only on color. Bake the potatoes at 375°F until the center reaches 160°F, usually 12 to 18 minutes. Keep the reserved cheese and bacon for the topping, and do not add them all to the filling.
What to Serve With Bacon Parmesan Stuffed Baby Red Potatoes?
Pair these potatoes with roast chicken, grilled steak, or baked salmon for a satisfying main meal. Meanwhile, a crisp green salad or steamed green beans can balance the rich, creamy filling. For a casual gathering, serve them alongside a bowl of tomato soup or a platter of roasted vegetables. Since they are quite savory, fresh vegetables and lighter sides make especially nice partners.
Storage Instructions
Store: Cool leftover Bacon Parmesan Stuffed Baby Red Potatoes, then place them in an airtight container and refrigerate within two hours. Enjoy them within 3 to 4 days.
Freeze: Arrange fully cooled potatoes in a single layer in a freezer-safe container. Separate layers with parchment if needed, then freeze for up to 2 months. The potato filling may become a little softer after thawing, but the flavor should remain good. Thaw overnight in the refrigerator for more even reheating.
Reheat: For the oven, place the potatoes in a baking dish, cover loosely with foil, and warm at 350°F until hot in the center. Remove the foil for the last few minutes if you want the tops to crisp. For the microwave, place a few potatoes on a microwave-safe plate and heat in short intervals, checking the center between intervals. A stovetop skillet is not ideal for whole stuffed potatoes, as they can tip or break. If using one, warm them gently in a covered skillet over low heat with a small splash of water, and turn them carefully.
Recipe Info
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour
- Level of Difficulty: Easy
- Servings: 24
- Calories: 82 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: About 75 to 95 per serving
- Protein: About 3 to 5 grams per serving
- Fat: About 4 to 6 grams per serving
- Carbohydrates: About 7 to 10 grams per serving
These are estimates, not lab-tested values. Actual nutrition can vary based on potato size, bacon, cheese, sour cream, and serving size.
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 large egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
Step-by-Step Instructions
Step 1: Simmer the Potatoes
Scrub the potatoes under cool running water. Place them in a large saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat, cover the pan, and simmer for 15 to 20 minutes, or until the potatoes are tender. Drain them well.
Step 2: Make the Potato Shells
Once the potatoes are cool enough to handle, cut the top off each one. Use a small spoon to scoop out the pulp, leaving a thin layer of potato inside the skin so each shell holds its shape. If a potato will not stand upright, trim a very thin slice from its bottom.
Step 3: Mix the Filling
Place the scooped potato pulp and the cut-off tops in a large bowl. Mash them with the butter. Set aside 2 tablespoons of Parmesan and 2 tablespoons of bacon for the topping. Stir the remaining Parmesan and bacon into the mashed potato, then mix in the sour cream, beaten egg, salt, and pepper.
Step 4: Fill and Top
Spoon the potato mixture back into the shells, dividing it as evenly as you can. Sprinkle the reserved Parmesan and bacon over the tops, then add a light dusting of paprika. Arrange the stuffed potatoes in an ungreased 15-by-10-by-1-inch baking pan.
Step 5: Bake Until Hot
Bake at 375°F for 12 to 18 minutes. Check the center of the filling with a food thermometer; it should reach 160°F. Serve warm.
Conclusion
Bacon Parmesan Stuffed Baby Red Potatoes turn simple red potatoes into a creamy, savory side that is easy to share. The bacon, Parmesan, and sour cream bring plenty of flavor, while the small portions suit family dinners and gatherings alike. Prepare a batch for your next meal, and let me know how it goes in the comments. If you enjoy hearty potato sides, explore more easy recipes for your table.
Bacon Parmesan Stuffed Baby Red Potatoes
Ingredients
Method
- Scrub the potatoes under cool running water. Place them in a large saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat, cover the pan, and simmer for 15 to 20 minutes, or until the potatoes are tender. Drain them well.
- Once the potatoes are cool enough to handle, cut the top off each one. Use a small spoon to scoop out the pulp, leaving a thin layer of potato inside the skin so each shell holds its shape.
- Place the scooped potato pulp and the cut-off tops in a large bowl. Mash them with the butter. Stir in the remaining Parmesan and bacon, then mix in the sour cream, beaten egg, salt, and pepper.
- Spoon the potato mixture back into the shells, dividing it as evenly as you can. Sprinkle the reserved Parmesan and bacon over the tops, then add a light dusting of paprika.
- Arrange the stuffed potatoes in an ungreased 15-by-10-by-1-inch baking pan.
- Bake at 375°F for 12 to 18 minutes. Check the center of the filling with a food thermometer; it should reach 160°F. Serve warm.
