Best 3 Greek Stuffed Mini Potatoes Recipes
Embark on a delightful culinary journey as we delve into the art of creating Greek stuffed mini potatoes, a timeless classic that tantalizes the taste buds with its unique blend of flavors and textures. These bite-sized treats, bursting with savory fillings and aromatic herbs, are not only visually appealing but also incredibly versatile, making them perfect for any occasion. Whether you're hosting a casual gathering or preparing a special meal, Greek stuffed mini potatoes are sure to impress your guests with their delectable taste and delightful presentation. So, gather your ingredients, don your apron, and let's embark on a flavor-filled adventure as we uncover the secrets of crafting this irresistible dish.
Here are our top 3 tried and tested recipes!
GREEK STUFFED MINI POTATOES
I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. -Dee Guelcher, Acworth, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a large bowl. Add oil, dill, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 40-50 minutes or until tender., Cut avocado half into 8 slices; halve crosswise. When cool enough to handle, scoop out 1 tablespoon pulp from each potato half (save for another use). Fill each half with avocado, artichoke, olive and cheese.
Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein.
MINI GOUDA-STUFFED POTATOES
A rich and creamy mini potato stuffed with smoked Gouda cheese, bacon, chives, and cream cheese. They are absolutely addicting! Can never make enough.
Provided by avagirl123
Categories Fruits and Vegetables Vegetables Potatoes
Time 1h25m
Yield 90
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.
- 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 allow to cool slightly.
- Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.
- Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.
- Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.
- Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.
- Bake until filling is hot and looks melted, 20 to 25 minutes.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 4.3 g, Cholesterol 12.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 133 mg, Sugar 0.3 g
GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
- With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g
Tips:
- Choose small, even-sized potatoes for even cooking.
- Wash the potatoes thoroughly before boiling them to remove any dirt or debris.
- Prick the potatoes with a fork before boiling to help them cook evenly.
- Boil the potatoes until they are tender but still firm, about 15-20 minutes.
- Allow the potatoes to cool slightly before scooping out the centers.
- Use a small spoon or melon baller to scoop out the centers of the potatoes.
- Be careful not to scoop out too much of the potato, or it will be difficult to stuff.
- Fill the potato centers with your favorite fillings, such as ground beef, sausage, vegetables, or cheese.
- Top the potatoes with additional cheese, breadcrumbs, or herbs before baking.
- Bake the potatoes until they are heated through and the filling is cooked, about 20-30 minutes.
Conclusion:
Greek stuffed mini potatoes are a delicious and versatile appetizer or side dish that can be made with a variety of fillings. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated. With so many different ways to make them, you're sure to find a recipe that you'll love.
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