Stuffed Fingerling Potatoes recipe
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Ingredients
- 1 (16 ounce) container sour cream 1 (1 ounce) package dry onion soup mix 1 pound fingerling potatoes 1 (14 ounce) package cooked bacon, diced
Nutrition Info
- 177.2 caloriescarbohydrate: 6.1 gcholesterol: 31.8 mgfat: 13.1 gfiber: 0.6 gprotein: 8.6 gsaturatedFat: 5.7 gservingSize: -sodium: 595.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Fingerling Potatoes
Directions
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Mix sour cream and onion soup mix together in a bowl, chill in refrigerator for flavors to blend, 2 hours to overnight.
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool slightly. Slice each potato lengthwise and carefully scoop insides using a melon baller or small spoon, leaving a small border of filling, transfer potato filling to a bowl.
Mash or whip potato filling using an electric mixer, adding 1 to 2 tablespoons sour cream mixture at a time, until desired flavor is reached. About 2/3 the container sour cream will be used. Spoon potato-sour cream mixture into potato skins, forming a mound of filling, top with bacon. Refrigerate stuffed potatoes for filling to set, at least 30 minutes.