Mini Stuffed Potatoes

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Tina Rupp

Makes: 12 servingsPrep: 20 minutesBake: 30 minutes

Ingredients
12 small potatoes, about 2 inches in diameter (1 1/2 pounds total)
1 tablespoon olive oil
3/4 teaspoon plus 1/2 teaspoon salt
6 tablespoons reduced-fat sour cream
2 ounces crumbled Gorgonzola cheese
1 bunch chives, snipped
4 slices turkey bacon, cooked and finely chopped

Directions1. Heat oven to 400 degrees F.2. 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. In a small bowl, blend remaining 1/8 teaspoon salt, sour cream, Gorgonzola and half the chives.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.