Stuffed New Potatoes Recipe

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Stuffed New Potatoes Recipes

Stuffed New Potatoes are baked potato look-alikes, but are best served at room temperature; a perfect cold appetizer recipe or picnic food idea.

The options for this recipe are classier than the original!

Stuffed New Potatoes

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 bleu cheese or shredded cheddar
2 tablespoons chopped chives

Tip: Don't try to substitute small potatoes for new in the original Stuffed New Potatoes recipe or any of its' variations. It's just not the same.____

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 chives. Makes 24 appetizers.

Stuffing Options:

Crème Frâiche topped with 1/4 teaspoon black caviar (about 1 1/2 ounces total) and a chive garnish.

Caviar Guide

More Caviar Recipes and Serving Suggestions

Stuffing: 1/2 cup chopped artichoke hearts with 1/4 cup mayonnaise, 1/4 cup grated Parmesan cheese and pinch of cayenne pepper. Garnish: 2 tablespoons chopped parsley, 2 tablespoons shredded lemon peel and 1 teaspoon minced garlic, combined.

Combine 1/2 cup smoked salmon, 1/4 cup sour cream, 2 tablespoons minced red onion, 1 teaspoon capers, drained, and 1/2 teaspoon prepared horseradish.

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