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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Baby Reds Recipe

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This recipe for Stuffed Baby Reds is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 small red potatoes (2 1/2 lbs.)
1/4 cup butter
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg beaten
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
Directions:
Directions:
Scrub potatoes; place in large saucepan and cover with water. Bring to boil, reduce heat; cover and cook for 15-20 minutes or until tender; drain.
When cool enough to handle, cut thin slice off top of each potato and scoop out pulp, leaving a thin shell.
In large mixing bowl, mash potatoes with butter. Set aside 2 T. of each cheese and bacon for garnish; add remaining ingredients, except paprika,
spoon into shells. Top with remaining cheese and bacon, sprinkle with paprika.
Place in ungreased baking pan. Bake at 375º for 12-18 minutes.
Number Of Servings:
Number Of Servings:
2 Dozen

 

 

 

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