Stuffed baby potatoes

  • 45 mins preparation
  • 30 mins cooking
  • Makes 48 Item
  • Print


Stuffed baby potatoes
  • 24 small chat (baby) potatoes
  • 20 gram butter
  • 1 cup grated cheddar cheese, plus 3/4 cup extra
  • 100 gram sliced ham, finely chopped
  • 1 tablespoon wholegrain mustard
  • 1/4 cup sour cream
  • 1/4 cup sweet chilli sauce
  • 2 tablespoon chopped chives, plus extra, to garnish


Stuffed baby potatoes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper. Cook potatoes in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water; drain well. Set aside to cool.
  • 2
    Cut each potato in halt lengthwise. Using a teaspoon and being careful not to break skin, scoop out flesh leaving a shell. Place potato flesh in a large bowl with butter; mash until smooth. Add cheese, ham, mustard, sour cream, sweet chilli sauce and chives. Season with salt and pepper.
  • 3
    Place potato shells on prepared trays. Spoon potato mixture into shells; sprinkle with extra cheese. Bake for 15 minutes or until golden. Serve garnished with extra chives.


Use smoked cheese instead of cheddar. Replace ham with bacon or spinach.