These creamy bacon-stuffed fingerling potatoes are a delightful appetizer or side dish, combining the rich flavors of sour cream and crispy bacon in tender potato skins.
Ingredients
1 cup sour cream
1 packet onion soup mix
12 pieces fingerling potatoes
1/2 cup cooked bacon bits
Method
In a bowl, mix together sour cream and onion soup mix, then let it chill in the fridge for at least 2 hours, or overnight for enhanced flavor.
Fill a large pot with salted water and add the fingerling potatoes. Bring to a boil, then reduce the heat to medium-low and let them simmer until fork-tender, which should take around 15 minutes. Drain the potatoes and allow them to cool slightly.
Slice each potato lengthwise and gently scoop out the insides with a melon baller or a small spoon, ensuring to leave some filling around the edges. Transfer the scooped potato to a separate bowl.
Using an electric mixer, mash the potato filling, slowly incorporating 1 to 2 tablespoons of the chilled sour cream mixture until you reach your desired flavor, using about two-thirds of the sour cream mixture.
Stuff the potato skins with the creamy filling, creating a generous mound on top. Top each with crispy bacon bits and refrigerate the stuffed potatoes for at least 30 minutes to firm up the filling.
