Clay's Kitchen : Potato Recipes

Potato Recipes

Stuffed Baby Red Potatoes

Recipe from: Janette Chantler
Servings: 5

10 to 15 small red potatoes
½ cup chopped ham
¼ cup sliced mushrooms, fresh or canned
½ cup, about 5 slices, cooked, crumbled bacon
1 3 ounce package cream cheese, softened
1 cup shredded Cheddar cheese
½ cup sour cream

Preheat oven to 350°F. Scrub potatoes; arrange on a baking sheet and bake 45 minutes until tender. Remove from oven. While potatoes cook, in a small bowl combine the ham, mushrooms, bacon, cream cheese and ½ cup Cheddar cheese. Let potatoes cool 15 minutes or until you can handle them. Slice ¼ off top of potato. Scoop out a few teaspoons of flesh. Fill cavity of each potato with the cream cheese mixture. Sprinkle tops of potatoes with remaining Cheddar cheese. Put back in oven to warm, approximately 10 to 15 minutes. Serve with dollops of sour cream.

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