Blue Cheese and Bacon Stuffed Red Potato Appetizer

This Blue Cheese and Bacon Stuffed Red Potato Appetizer Recipe has been sponsored. All opinions expressed here are my own.

Once of my favorite potato recipes to make when we have company is a twice baked potato. If you have never had one, you are seriously missing out. Essentially, a twice baked potato is a baked potato with the inside scooped out and combined with delicious things like cheese, bacon, and sour cream. Then you put the whole thing back in the potato, bake a few more minutes and enjoy. A full sized twice baked potato is a meal in itself so I decided to make this mini version instead! This blue cheese and bacon stuffed red potato appetizer is a miniature version of one of my favorite foods (and if you love it like I do, try my roasted beet salad with blue cheese and walnuts!) (and if you love it like I do, try my roasted beet salad with blue cheese and walnuts!). You can eat it in only a few bites and it makes an easy appetizer recipe for your next get together!

New Potatoes vs Idaho Potatoes

Potatoes are one of those foods that I always have in my house. My husband bought me an old fashioned potato bin years ago and it’s rarely empty. I find, however, that potatoes are one of those foods I have to plan ahead for. It takes a long time to cook a full sized potato and I really dislike the texture of microwaved potatoes! If you are looking for easy potato recipes that are incredibly quick to make, consider using smaller potatoes like the ones from Tasteful Selections.

Varieties of New Potatoes to look for

Tasteful Selections offers several varieties of specialty baby potatoes. Each potato is prewashed and has a thin skin with no need for peeling. Their small uniform sizes cook evenly in a very short amount of time. Honey Gold is their signature variety but they offer many others like Ruby Sensation (the one I used today!), Purple Passion, Sunrise Medley and many others. I found them at my local Walmart but you can check out their store locator to find a retailer near you.

End hunger one vegetable garden at a time!

How to make this stuffed red potato appetizer

Once you have your bag of Tasteful Selections red potatoes,  just wash them and dry with a dish towel. Cut each potato in half and toss onto a cookie sheet. Drizzle with olive oil, salt and pepper.  Then bake for 15 minutes at 425 degrees. Once cool, you can scoop out the insides and add the rest of the filling ingredients. Within minutes you have an easy red  potato appetizer that needs no fork and knife to enjoy!

This Blue Cheese and Bacon Stuffed Red Potato Appetizer recipe can really be made up ahead of time and then assembled right before you need to serve them. Just bake the potatoes and make the filling and set everything aside.

Right before serving, pop the potatoes back in the oven for 5 minutes to heat and fill with the blue cheese and bacon mixture. I always love finding easy appetizer recipes that require very little work once my guests arrive! What would YOU tuck inside this stuffed red potato appetizer?

Blue Cheese and Bacon Stuffed Red Potato Appetizer

Yield: 18

Blue Cheese and Bacon Stuffed Red Potato Appetizer

Print

This Blue Cheese and Bacon Stuffed Red Potato Appetizer is easy to make and great for a party!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 9 Tasteful Selections red potatoes
• 2 TBSP olive oil
• sat and pepper to taste
• 1/2 cup crumbled blue cheese
• 1/2 cup sour cream
• 4 slices of bacon, cooked and crumbled
• 2 green onions, sliced thin (reserve some for decorating after filling if desired)

Instructions

1. Wash potatoes and dry with towel. Slice in half length wise and drizzle with olive oil. Sprinkle with salt and pepper and place cut side down on a cookie sheet lined with a silicone mat. If you don't have a mat, use foil that has been sprayed with non stick spray. Bake at 425 degrees for 15 minutes. Let cool
2. Scoop the inside out of each potato half, leaving some behind to keep the shape of the potato. Place the cooked potato into a bowl, leaving the shells on the cookie sheet
3. Add the sour cream, blue cheese, bacon and green onions to the potato in the bowl and mix thoroughly
4. Warm the potato shells in the oven for 5 minutes before filling if desired. Divide the filling among all the potato shells. Sprinkle with additional pepper and green onions if you want.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 833Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 478mgCarbohydrates: 135gFiber: 12gSugar: 11gProtein: 24g

Nutrition information not always accurate