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Stuffed Small Red Potatoes


:: Recipe ::


  • 1 1/2 lbs small red potatoes (about 20) 
  • 1 cup sour cream 
  • 4 slices bacon, cooked crisp & crumbled 
  • 1/2 teaspoon seasoning salt 
  • 1/4 teaspoon cracked black pepper 
  • 2 teaspoons fresh chives, minced 
  • 1/2 cup cheddar cheese, shredded or parmesan cheese 
  • fresh parsley, minced 


  1. Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads). 
  2. In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later). 
  3. When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.

Szawlowski Potato Farms | 103 Main St | Hatfield, MA. 01038 | Ph: (413) 247-9240 | Fax: (413) 247-3270
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