The key recipe here for Stuffed New Potatoes is for mini baked potato look-alikes, with sour cream, cheese and bacon bits, but are best served at room temperature; a perfect cold appetizer or picnic food idea.
With artichoke hearts, Parmesan cheese, salmon and even caviar and crème frâiche, the stuffing options for this recipe are classier than the original!
Here's a tip: Don't try to substitute small potatoes for new potatoes in any version; they're just not the same.
12 small new, same-sized red or white potatoes
1/4 cup crème frâiche or sour cream
1/4 lb. bacon, cooked crisp and crumbled
1/4 cup crumbled blue cheese or shredded cheddar
3 tablespoons petite corn kernels, optional
2 tablespoons chopped chives
Bring enough salted water to cover the potatoes to boil in a medium size saucepan. Place the potatoes in the boiling water and reduce the temperature to low. Cover and cook until tender, about 15 minutes. Do not overcook.
Remove the potatoes and cool.
Just before serving, cut each potato in half and carefully scoop out a portion of the center with a small spoon or melon baller. (If need be, you can take a very thin slice of potato off the bottom so that it will sit flat.)
Place a small dollop of crème frâiche or sour cream in the
center. Top with a pinch of cheese, bacon, and corn. Top with a
sprinkling of chives. Makes 24 appetizers.
More Options for Stuffed New Potatoes: