Stuffed Potato Footballs are simply a must while watching the big game! You won’t find a better appetizer to help you root for your favorite team than these flavorful little spuds! Between the crispy skin and the cheesy bacon filling, I hear nothing but cheers from my kids when I make these Potato Stuffed Footballs.
My knowledge and interest in the game of football is very slim. I am not much of a sports fanatic. I do however love a good party and the super bowl is always a good excuse to enjoy some delicious food! You don’t have to like football to enjoy these savory footballs. Even my picky little six year old loves them.
If you have an electric pressure cooker, you can cook the potatoes in less than 5 minutes. In fact, it will only take 3 minutes to cook the potatoes. Yes, you read that right, 3 minutes. My husband bought me a Power Pressure Cooker XL 8 Quart for Christmas and I have been putting it to good use over the last few weeks. I can’t believe how quick it cooks food. I can’t say enough good things about my electric pressure cooker. It is definitely a game changer in the kitchen! I have the electric pressure cooker instructions for the potatoes below the original recipe.
Don’t worry, you can still make these Stuffed Potato Footballs even if you don’t have an electric pressure cooker. Just follow the original recipe below and roast the potatoes in the oven.
Serve the Stuffed Potato Footballs on a bed of shredded lettuce for a guaranteed touchdown at your next football party!
With love from my kitchen to yours,
Stuffed Potato Footballs
12 baby red potatoes
1 tbsp. olive oil
2 tsp. kosher salt
1/4 cup bacon, cooked and crumbled
1/4 cup cheddar cheese, shredded
2 tbsp. garden vegetable cream cheese
2 tbsp. green onion, chopped
4 tbsp. cream cheese, softened
2 to 3 cups romaine lettuce, finely sliced (optional)
Preheat the oven to 350 degrees
1. Wash and dry the potatoes. Poke each potato on the top and the bottom with a fork. Toss the potatoes in the olive oil. Lay them on a baking sheet. Spread them out enough so that they don’t touch. Sprinkle the kosher salt over the potatoes.
2. Place the potatoes in the preheated oven. Bake for 20 minutes, turn them over and bake for another 20 minutes or until the fork easily slides through the potato when it is poked.
3. Remove the potatoes from the oven. Cut each potato in half (the side most resembling a football is the side you want facing up). With a melon baller, gently scope out the insides of the potato.
4. Place the potato insides in a bowl. Add the bacon, green onion, cheese, and garden vegetable cream cheese to the potatoes. Mash and mix the ingredients together until well combined.
5. With a teaspoon, scoop the mashed potatoes back into the skins. Use the back of a butter knife to scrape off any excess potatoes leaving a smooth and level surface. Turn the potato over so that the skin is facing up.
6. Spoon the softened cream cheese into a piping bag fitted with a #4 tip. (If you don’t have a piping bag, you can use a ziplock bag with the corner tip cut off). Pipe one 1/2 inch line down the center lengthwise of the potato. Pipe three 1/4 inch lines across the center line to make the football laces.
7. Wash and dry the lettuce. Evenly spread the lettuce on a serving platter. Place the potatoes on and top of the lettuce and serve immediately.
Electric Pressure Cooker Method
- Place the rack in the electric pressure cooker and pour 1 cup of water into the cooker.
- Poke each baby red potato with a fork and place them in the pressure cooker. Close the lid and make sure it locks in place. Cook for 3 minutes on high pressure (I use the vegetable button on my pressure cooker).
- Release pressure with a quick release per the instructions for your pressure cooker. Continue with step 3 through 7 of the original recipe.