Stuffed Baby Potatoes Recipe

In this post I’ll be sharing a delicious Stuffed Baby Potatoes Recipe.

These are some good little taters y’all! Baby stuffed potatoes are easy to make. This recipe serves 4 but you can easily double the recipe. Leftovers are easily re-heated in the oven.

Potatoes are always a favorite side dish for meals no matter what form they’re served. What are some of your favorite potato dishes?

Ingredients:
5 Baby Potatoes, I used white potatoes but red would work fine. You want potatoes about 2″ in diameter. One of the potatoes is used in the filling so don’t worry that I can’t count – Ha!
Cream Cheese, softened
Butter
Bacon Bits
Cheddar Cheese, shredded, reserve 2 tablespoons to top potatoes
Dash Salt
Cracked Black Pepper


In a medium pot, add enough water to cover potatoes. Bring to a boil over high heat then reduce to medium high. Boil potatoes for 15 minutes or until tender. Remove and allow to cool down for handling.

Stuffed Baby Potato Recipe

When potatoes have cooled enough to handle, slice each one in half.

Preheat your oven to 350 degrees.

Add the cream cheese and butter to a small mixing bowl.

With a spoon score a line around each potato leaving some edge and scoop out the inside. Scoring a line helps the spoon not slip and damaging your edges. Set the scooped out potato shells aside until ready for filling.

Add the scooped out potato to the bowl with the cream cheese and butter. Remove the skin from one of the potatoes and add the whole potato to use with the rest of the filling. Mix or use a masher to combine potato filling with cream cheese and butter. Add salt, pepper, and cheese. Combine everything together.

Use a spoon to fill each potato shell with the mixture. Top with bacon bits and a little shredded cheese. Set stuffed potatoes on a small baking sheet. Bake in 350 degree oven for 20-25 minutes.

Garnish with parsley flakes after baking if desired.

4 from 7 votes

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Stuffed Baby Potatoes Recipe

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 Servings

Calories: 261kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

• 5 Baby Potatoes I used white potatoes but red would work fine. You want potatoes about 2″ in diameter.
• 2 oz. Cream Cheese softened
• 2 tbsp. Butter
• 2 tbsp. Bacon Bits
• 1/4 c Cheddar Cheese shredded, reserve 2 tbsp. to top potatoes
• Dash Salt
• Cracked Black Pepper

Instructions

• In a medium pot, add enough water to cover potatoes. Bring to a boil over high heat then reduce to medium high. Boil potatoes for 15 minutes. Remove and allow to cool down for handling.
• When potatoes have cooled enough to handle, slice each one in half.
• Preheat oven to 350°F.
• Add the cream cheese and butter to a mixing bowl. With a spoon score a line around each potato leaving some edge and scoop out the inside. Add the potato filling to the mixing bowl with the cream cheese mixture.
• Combine the potato filling with cream cheese and butter then season with salt and pepper and add in the cheese.
• Use a spoon to fill each potato shell with the mixture. Top with bacon bits and a little shredded cheese. Set stuffed potatoes on a small baking sheet. Bake 20 minutes.

Notes

One of the potatoes will just be used for it’s filling

Nutrition

Serving: 1 | Calories: 261kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 249mg | Fiber: 3g | Sugar: 2g

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About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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