"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Red Potato Appetizer Recipe

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This recipe for Stuffed Red Potato Appetizer, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen McGlasson
Added: Thursday, February 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb.) bag of small red potatoes
1 (8 oz.) block of regular cream cheese
4 oz. sour cream
4 oz. Monterey jack cheese, grated
4 oz. cheddar cheese, grated
3-4 green onions, sliced small
6-8 strips of cooked, crumbled bacon

Directions:
Directions:
Boil the red potatoes in enough water to cover them for about 20 minutes or until slightly tender but not mushy. Let them cool. Cut in half and scoop out the centers into a bowl, leaving a rim of potatoes to hold the skins together. (I use a very small spoon or a melon-ball tool.) If the potatoes will not stand upright cut a thin slice off the bottoms. Mash the cream cheese into the potato mixture and add the sour cream and grated cheeses. Add the sliced green onions and spoon the mixture back into the potato halves. Top with bacon and a little bit of grated cheddar. Place on large baking sheet. (This part can be made a day ahead and kept covered in the fridge until ready to cook.)

Bake them for about 20-30 minutes at 350 until cheeses are melted. Serve warm.

*I sometimes vary the cheeses depending on what is in the fridge and also use smoked Gouda cheese, this is very good, too.

 

 

 

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