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!!
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!
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!
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
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.