Serve these delicious little bite-sized, savory treats as an appetizer the next time you entertain. They’re sure to be a hit!

Tiny Stuffed Potatoes



  • 1-½ lbs. small new red potatoes (12-16), unpeeled and well scrubbed
  • 2 Tbsp. olive oil


  • 2 Tbsp. olive oil
  • 1 small yellow onion, finely chopped
  • 1 globe eggplant (1-½ – 2 lbs.) peeled and cut into ⅛” dice
  • 2 lbs. plum (Roma) tomatoes, peeled, seeded, and finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. finely chopped fresh basil
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. Salt
  • ¼ tsp. freshly ground pepper

Preheat oven to 475°. Bake potatoes first by placing them on baking sheet in the middle of the oven. Bake until tender and slightly crispy, 45-50 min.; test with knife or fork. Remove and let cool, leaving the oven on.

Cut each potato in half. If the ends are uneven, cut off a thin slice on the bottom so they will stand upright once filled. Scoop out the pulp from each half, leaving only a thin shell of pulp; reserve the pulp for another use. Return the potato shells to the baking sheet, hollow sides down, and brush the skins with olive oil. Bake until crisp, 10-15 minutes. Remove from oven and reduce the oven temperature to 425°.

While the potatoes are cooling, make the stuffing. In a large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the eggplant and cook, stirring, until beginning to soften, 5-7 minutes. Add the bell peppers and cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil, and vinegar; continue cooking until the liquid evaporates and the eggplant is soft, about 5-10 minutes longer. Season with salt and pepper. Set aside.

Spoon filling in the hollowed out potatoes and place on an ungreased baking sheet. Bake until heated through, 10-15 minutes. Serve immediately.

Serves 10 to 12 as an appetizer, 6 to 8 as a side dish.