Best Stuffed New Potatoes Recipes

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.
• Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)
• Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
• With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

STUFFED NEW POTATOES

Steps:

• Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
• Place insides in mixer bowl.
• Mix for 1 minute at speed 2.
• Add sour cream, butter, garlic salt, and thyme.
• Mix for 30 seconds at speed 2.
• Stop and scrape bowl.
• Turn to speed 2 and mix another 30 seconds.
• Add onions and mix until just blended.
• Spoon potato mixture into shells.
• Place filled shell in a shallow baking dish.
• Bake at 375 for 20-25 minutes or until thoroughly heated.
• Sprinkle with cheese and paprika.
• Bake 5 minutes longer or until cheese is melted.

STUFFED NEW POTATOES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

STUFFED NEW POTATOES

Steps:

• 1. Boil potatoes in salted water until tender about 10 minutes. Drain and cool until able to handle them. With a small melon baller, remove one scoop or so from each potato.
• 2. Using the scooped out potato placed in a bowl; mash well and combine with the cheese, butter and cream. Taste and add salt and pepper as needed. Blend until smooth. Spoon or pipe mixture into into the potato's. Garnish with a fine sprinkling of parsley. For a festive Holiday garnish add a tiny dollop of red caviar to the top of each potato. Stand potatoes on cut end on a platter to serve.
• 3. This filling is great in deviled eggs too using the yolks in place of the potato pulp. Very delicious!

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them. With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine sprinkling of parsley. *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish! Stand potatoes on cut end on a platter to serve.

STUFFED NEW POTATOES

Steps:

• Cook potatoes in boiling water 15 min. or just until tender; drain. Cool slightly.
• Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
• Heat oven to 350ºF. Cut thin slice off top of each potato; discard removed tops. Use melon baller or small spoon to scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells.
• Add butter and Worcestershire sauce to removed potato centers; mash until potatoes are smooth and mixture is well blended. Crumble bacon. Add to mashed potato mixture along with the tomatoes, cheese and onions; mix well.
• Spoon mashed potato mixture into potato shells; place, filled side up, in single layer in shallow pan sprayed with cooking spray.
• Bake 10 min. or until potatoes are heated through and tops are lightly browned.

SAUSAGE STUFFED ARTICHOKES WITH NEW POTATOES

Steps:

• Boil artichokes in salted water until knife can easily be inserted halfway into stem.
• Drain, stem sides up until cool enough to handle.
• Preheat oven to 325 F.
• Place sausage, bread cubes, 1/4 cup wine, parsley, garlic, yolks, and pepper in a medium bowl.
• Using your hands, thoroughly combine.
• With paring knife, peel and trim stems.
• Loosten leaves in center of artichoke; using a spoon remove and discard center chokes.
• Stuff sausage mixture evenly into center of artichokes.
• Place artichokes stem side down in a dutch oven and arrange potatoes around artichokes.
• Add water to a depth of 1 inch and the remaining 3/4 cup of wine.
• Bring to a simmer, cover and transfer to preheated oven.
• Bake until potatoes and artichokes are tender and sausage is cooked to temp of 160 degrees.
• Remove from oven and let stand for 10 minutes.
• Serve with baguette slices and mustard.
• Artichokes may be makeup through being stuffed. Cover and chill for up to 8 hours.

CREAMY STUFFED NEW POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
• Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells.
• Top with peppers.

STUFFED NEW POTATOES

Steps:

• Cut potatoes in half. Scoop out insides leaving 1/8 in. shells. Beat together potatoes, sour cream, margarine, garlic salt, thyme w/ electric mixer on low speed 1 min. Stir in onions, mixing just until blended. Spoon potato mixture into shells. Place in shallow baking dish. Bake at 375 F 20-25 min. or until thoroughly heated. Sprinkle w/ cheese and paprika. Bake 5 min. longer or until cheese is melted. Serve Warm

STUFFED NEW POTATOES

Steps:

• PREHEAT OVEN TO 425º. PLACE POTATOES ON SALTED COOKIE SHEET AND COOK FOR 30 MINUTES.
• ALLOW TO COOL SLIGHTLY. SLICE OFF THE TOPS OF THE POTATOES LENGTHWISE, AND SCOOP OUT THE MIDDLE WITH A TEASPOON OR MELON BALLER.
• DICE AND FRY BACON. REMOVE BACON, ADD DICED ONIONS, IF USED, TO THE PAN AND COOK UNTIL SOFT, ABOUT 3 MINUTES.
• ADD THE REST OF THE INGREDIENTS, INCLUDING THE RESERVED BACON, TO THE PAN. COOK FOR 1-2 MINUTES. MIX IN WITH SCOOPED-OUT POTATOES.
• SPOON INTO SHELLS. SERVE WARM