Mini Stuffed Potatoes

Mini Stuffed Potatoes
Makes 12
Prep 20 m
Bake 30 m



  1. 1 of 4 Heat oven to 400 degrees F.
  2. 2 of 4 Trim a small amount off one side of each potato so they lie flat. Toss potatoes with oil and place on a baking sheet, cut-side down. Sprinkle with 1/4 teaspoon of the salt. Bake at 400 degrees F. for 25 to 30 minutes or until tender. Cool slightly.
  3. 3 of 4 In a small bowl, blend remaining 1/8 teaspoon salt, sour cream, Gorgonzola and half the chives.
  4. 4 of 4 Slice off top of each potato and scoop out about 1 tablespoon of the flesh, reserving for another use. Stuff each potato with a generous tablespoon of the sour cream mixture. Sprinkle bacon pieces and remaining chives over the tops. Serve slightly warm or at room temperature.
Nutrition Information for Mini Stuffed Potatoes
Servings Per Recipe: 12
Per Serving: 1 g fiber, 77 kcal cal., 3 g pro., 7 g carb., 4 g Fat, total, 12 mg chol., 202 mg sodium, 2 g sat. fat