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Baked Stuffed Creamer Potatoes

Source of Recipe

From "The Old Farmer's Almanac Comfort Food"


Recipe Introduction

"Here's a hearty finger food that even kids will love."

List of Ingredients

◦  1½ pounds white-skinned creamer potatoes, about 1¼ to 1½ inches across
◦  2 Tbsp (¼ stick) unsalted butter
◦  ½ cup minced onion
◦  2 cloves garlic, minced
◦  3 Tbsp sour cream, divided
◦  ½ tsp Dijon-style mustard
◦  2 Tbsp finely grated Parmesan cheese
◦  4 Tbsp finely crumbled, crisp-cooked bacon or bacon bits, divided
◦  ¼ tsp salt
◦  ¼ tsp freshly ground black pepper
◦  1 cup shredded Cheddar cheese
◦  Paprika (optional)


Recipe

Preheat the oven to 400° F.
Rinse the potatoes, then spread them on a large baking sheet. Using the tip of a paring knife, pierce each potato about ¼ inch deep. Bake for 25 to 30 minutes, or until the potatoes can be pierced easily with a toothpick. When done, transfer the baking sheet to a cooling rack.

Melt the butter in a skillet over medium heat. Add the onion and cook for 5 to 7 minutes, or until light golden. Add the garlic and cook for 1 minute more. Remove from the heat and set aside.

When the potatoes are cool enough to handle, slice each one in half. Using a melon baller or small spoon, scoop out the potato flesh, leaving a wall approximately â…›-inch thick. Put the flesh into a large bowl. Set aside the potato skins.

Reduce the oven to 375° F. Oil a large baking dish.
Add the cooked onion mixture to the potato flesh and mix to combine. In a small bowl, combine the 3 tablespoons of the sour cream with the mustard. Add this plus the Parmesan cheese, 2 tablespoons of bacon, salt, and pepper to the potato flesh. Mash the mixture well with a hand masher. (A slightly dry mixture will help the potatoes to hold their shape. If you think that it's too dry, mash in another tablespoon of sour cream.)

Pack the potato shells with the filling, forming a dome shape on the top. Arrange the stuffed potatoes closely in the baking dish. Sprinkle with the Cheddar cheese and the remaining bacon bits. Dust with paprika, if desired. Bake for about 20 minutes, or until heated through.


Makes 8 servings