These are some good taters! 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.
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!
2 oz Cream Cheese, softened
2 tbs Butter
2 tbs Bacon Bits
1/4 c Cheddar Cheese, shredded, reserve 2 tbs to top potatoes
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 20 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 degrees.
Add 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. 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.