Everyone will love these baked ham and cheese stuffed baby red potatoes! This is an easy-to-make appetizer recipe for baby red potatoes. It’s one of our family’s favorite holiday appetizers.
Click here ► for a printable recipe
Ham and Cheese Stuffed Baby Red Potatoes
Ingredients:
- 1-1/2 pounds small unpeeled baby red potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped ham
- 6 Tablespoons sour cream
- 6 Tablespoons soft cream cheese
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped green onion
- 3 Tablespoons crushed pineapple drained
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground red pepper
Directions:
Wash the potatoes and bake the clean potatoes in a lightly greased baking pan, at 400° for 50 minutes. Let cool.
Cut the potatoes in half and scoop out most of the pulp from each half. (Cut thin slices from potato bottoms to level if necessary.)
Combine the potato pulp and the other ingredients in a medium bowl. Stir the mixture well. Spoon mixture into potato shells.
Place the filled potatoes in a 9 x 13 casserole. Broil 5 – 1/2″ from heat (with the electric oven door slightly open), for
4 -5 minutes until slightly browned.
Garnish with chopped fresh parsley if desired.
* Potatoes can be made the day before, stored in the refrigerator overnight, and baked just before serving.
[ctt template=”8″ link=”obQab” via=”no” ] Everyone will love these baked ham and cheese stuffed baby red potatoes! Click thru for this easy-to-make recipe for baby red potatoes.[/ctt]
Ham and Cheese Stuffed Baby Red Potatoes
Ingredients
- 1-1/2 pounds small unpeeled baby red potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped ham
- 6 Tblsp. sour cream
- 6 Tblsp. soft cream cheese
- 1 tsp. chopped fresh chives
- 1 tsp chopped green onion
- 3 Tblsp. crushed pineapple drained
- 1/2 tsp. garlic salt
- 1/2 tsp. ground red pepper
Instructions
Bake the potatoes in a lightly greased baking pan, at 400° for 50 minutes. Let cool.
- Cut potatoes in half and scoop out most of the pulp from each half. (Cut thin slices from potato bottoms to level if necessary.)
- Combine the potato pulp and the other ingredients in a medium bowl. Stir the mixture well. Spoon mixture into potato shells.
4 -5 minutes until slightly browned.
- Garnish with fresh parsley.
- * Potatoes can be made the day before, stored in the refrigerator overnight, and baked just before serving
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