Wisconsin Potato and Vegetable Growers Association

Cheesy Chili Stuffed Baby Red Potato Bites

Cheesy Chili Stuffed Baby Red Potato Bites

Perfect for tailgaiting!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Appetizers and Snacks
Servings 10
Calories 85 kcal


  • 1 can Cooking spray
  • 2.5 pounds baby red potatoes
  • 15- ounce can chili with beans
  • 4 ounces cream cheese softened
  • 1 cup shredded Cheddar cheese
  • 1/4 cup Sliced green onions


  • 1. PRIOR TO TAILGATING: Spray a 9x13 foil baking dish with cooking spray. Set aside.
  • Wash baby red potatoes. Place in large stock pot and cover with cold water. Cover and bring to a boil. Simmer for 15-20 minutes, until potatoes are just soft. Drain and place in ice water bath to stop cooking.
  • Once cooled, cut the bottom off of each potato so that they stand in a baking dish. Use a melon baller to scoop out a large hole in the top of each potato (reserve for another use).
  • Place potatoes in foil baking dish tightly. In a small bowl, combine chili and cream cheese. Spoon mixture into the top of each potato. Sprinkle cheese on top of potatoes.
  • Cover foil baking dish with foil or a plastic lid. Refrigerate until ready to go tailgating.
  • AT TAILGATING LOCATION: Preheat grill to medium-high. Place potato pan on top rack of grill for 20-25 minutes and cook until cheese is golden and bubbling.
  • Sprinkle green onions over the top and serve.
  • Recipe serves 10 and can be prepared in less than one hour total.


Calories: 85kcalCarbohydrates: 1gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 107mgPotassium: 27mgSugar: 1gVitamin A: 266IUCalcium: 93mgIron: 1mg
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