Stuffed Fingerling Potatoes

I came across this recipe the other day and thought it was a perfect fit for our new Side Delights® Gourmet Petite Fingerling Potatoes. It was super easy, and made for a colorful addition to my plate!

Here is the recipe from


1 16 oz. the container of sour cream

1 1 oz. pkg of dry onion soup mix

1 lb. Side Delights® Gourmet Petite Fingerling Potatoes

1 14 oz. pkg. of cooked bacon


  1. Mix sour cream and onion soup mix together in a bowl; chill in the refrigerator for flavors to blend, 2 hours to overnight.
  2. 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.
  3. Mash or whip potato filling using an electric mixer, adding 1 to 2 Tbsps. The sour cream mixture at a time, until the desired flavor, is reached. About 2/3 of the container of 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.

One Comment

  1. You’re on top of the game. Thanks for sharing.

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