5 from 11 votes
French Onion & Ricotta Stuffed Baby Potatoes {with walnuts & thyme}
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
 

Baby red potatoes stuffed with french onion soup inspired onions and ricotta; finished with chopped walnuts and fresh thyme are an easy, elegant and delicious appetizer! These stuffed potatoes would make a great addition to your next dinner party or New Year's Eve shindig!

Course: Appetizer, Snack, starter
Cuisine: American, French, Fusion
Servings: 24
Calories: 70 kcal
Ingredients
  • 2 ½ pounds Small Red Potatoes - washed
  • 2 TBS Unsalted Butter
  • 3 small Yellow Onions – peeled, halved and thinly sliced
  • 2 ½ tsp Salt – divided, plus more to taste
  • ¼ tsp Ground Pepper , plus more to taste
  • 1 Bay Leaves
  • ½ tsp Ground Thyme
  • ¼ tsp Paprika
  • ¼ Cup Dry Sherry or Red Wine
  • ½ Cup Beef Stock (can substitute veal stock)
  • 1 ¼ Cup Ricotta
  • Walnuts – chopped, to taste
  • Fresh Thyme Leaves – for garnish
Instructions
  1. Cook Onions: In a large skillet over medium heat, melt butter. Add the onions, ¾ teaspoons salt, ¼ teaspoon pepper, bay leaves, thyme and paprika. Cook, stirring occasionally until onions begin to color, about 15-20 minutes. Add the sherry and stock to deglaze pan. Reduce heat to medium-low and cook the liquid is evaporated and the onions are caramelized, stirring occasionally, about an additional 35-40 minutes. Remove from heat and set aside until cool. Fish out bay leaf and discard.
  2. Meanwhile, Cook Potatoes: Place potatoes in a large saucepan and cover with water. Season water with 1 ½ teaspoon salt. Bring to a boil, reduce heat to simmer. Cook for 10-15 minutes, or until tender. Transfer to a colander, drain well and set aside to cool off.
  3. Prepare Filling: When potatoes are cool enough to handle, cut a thin sliver from the bottom of the potato to level, so it stands up straight. Stand potato up and cut a thin slice off of the top. Use a small melon baller to scoop out the pulp*, leaving a shell of the potato to stuff. Place potatoes in an ungreased baking pan and set aside.
  4. In the bowl of a food processor: Add cooled onions and pulse until roughly chopped. Add in the ricotta cheese, and season with a pinch ¼ teaspoon salt and a pinch of pepper. Process until whipped and combined, about 2 minutes. Taste filling and adjust for taste with salt and pepper.
  5. Preheat oven to 375 degrees F.
  6. Fill Potatoes: Transfer onion mixture to a large pastry bag, or Ziploc with one corner snipped off, and pipe about 1 tablespoon of mixture into potato shells (alternatively use a small spoon to fill shells.)
  7. Bake potatoes for 12-18 minutes, or until fully cooked and golden brown.
  8. Transfer cooked potatoes to a serving platter and garnish with chopped walnuts and thyme. Serve and enjoy!
Recipe Notes

*Yield: Roughly 24-30 Stuffed Potatoes
*Discard potato innards, save it for another use, or top it with some melted butter and eat right away. ;)
*Left over French onion and Ricotta filling will keep, covered, in the refrigerator for 3 days. It is delicious as a dip for vegetables or excellent on crackers!

Nutrition Facts
French Onion & Ricotta Stuffed Baby Potatoes {with walnuts & thyme}
Amount Per Serving
Calories 70 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 29mg1%
Potassium 252mg7%
Carbohydrates 8g3%
Sugar 1g1%
Protein 2g4%
Vitamin A 100IU2%
Vitamin C 4.7mg6%
Calcium 33mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.