Monday, July 18, 2016

Stuffed Baby Red Potatoes {Appetizer}

Stuffed Baby Red Potatoes Appetizer with Greek yogurt

My parent's garden is going strong this summer and we are enjoying all of the fresh
garden goodness! Over the weekend I dug some baby red potatoes and picked a few
zucchini, cucumbers and tomatoes.  I also went home with a beautiful bouquet of zinnias!
I just love summer!!

Stuffed Baby Red Potatoes Appetizer

I've been dying to serve something in my new Le Creuset egg plate and since the baby
red potatoes I dug are about the same size as an egg, I decided to make a quick summer
appetizer of Stuffed Baby Red Potatoes.  I boiled whole baby potatoes for about 20
minutes and then used a melon baller to scoop out a little potato, leaving a thin shell.

Non-Slip KitchenIQ Flexible Cutting Boards come in handy for quick potato slicing
and they're flexible for easy transfer of food.  I've been using them often!

Stuffed Baby Red Potatoes Appetizer with Greek yogurt

I made a quick filling of potato, butter, cheese, Stonyfield Greek yogurt, salt and pepper.
I love substituting Greek yogurt for sour cream when I can and this combination worked
perfectly in the stuffed baby red potatoes.  So creamy and delicious!

Stuffed Baby Red Potatoes Appetizer with Greek yogurt

Everything tastes better topped with a little bacon and fresh herbs, so I sprinkled crumbled
bacon and chopped parsley from my little deck herb garden onto each potato.

Stuffed Baby Red Potatoes are a delicious little appetizer for a summer party.  The guys
liked them so much I'll probably add them to my fall football party menu too!

Stuffed Baby Red Potatoes Appetizer with Greek yogurt

Stuffed Baby Red Potatoes Appetizer with Greek yogurt

Stuffed Baby Red Potatoes Appetizer

12 baby red potatoes
2 T butter, softened
1/2 C shredded cheddar cheese (I used Mexican Blend)
2-3 strips bacon, crumbled
1/3 C Stonyfield Whole Milk Greek yogurt, plain
salt and pepper to taste
fresh parsley for garnish

Scrub potatoes; place in a medium saucepan covered with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

When potatoes are cool enough to handle, cut potatoes in half.  Using a melon
baller or spoon, scoop out some potato, leaving a thin shell.

In a medium mixing bowl, combine potato pulp, butter, cheese and Greek yogurt.
Using an electric mixer or potato masher, mash until smooth.  Season with salt and
pepper.  Using a pastry bag, pipe potato mixture into each potato shell.

Garnish with crumbled bacon and fresh chopped parsley.
Serve on a egg tray or platter.


This post is sponsored by Stonyfield, Le Creuset and KitchenIQ. 
As always, all opinions are 100% my own.


  1. What a fun alternative way to use that tray. These look so good!

  2. Yum! These potatoes have my name all over them!