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.
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End hunger one vegetable garden at a time!
A portion of each sale of Tasteful Selections potatoes helps support Katie’s Krops. Katie’s Krops is a non-profit organization that empowers youth across the country to grow a healthy end to hunger in their communities, one vegetable garden at a time.
Liked these stuffed new potatoes? Try these other potato recipes, too:
- 25 Crock Pot Potato Recipes that are Hearty and Delicious!
- Sausage, Corn and Potato Chowder Recipe
- Golden Crock Pot Mashed Potatoes Recipe
The mission of Katie’s Krops is to start and maintain vegetable gardens of all sizes and donate the harvest to help feed people in need. Once a year, Katie’s Krops hosts an annual grant cycle where youths, ages 9 to 16, apply to receive funding to start a Katie’s Krops vegetable garden in their community.
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
Nutrition information not always accurate
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
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.