Mini Stuffed Potatoes

Submitted by Chef mariajane

"These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 30 pieces

ingredients

• 15 small potatoes (red or white skinned)
• 1 tablespoon olive oil
• 1 cup sour cream
• 1⁄2 cup crumbled gorgonzola (or any blue cheese)
• 1 cup roasted walnut, chopped
• 1⁄4 cup chives, finely chopped, divided
• 2 slices bacon, cooked, crumbled
• 1⁄2 teaspoon coarse salt
• 1⁄2 teaspoon fresh cracked pepper

directions

1. Preheat oven to 400°F.
2. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
3. Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
4. Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
5. Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
6. Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
7. Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.

Reviews

[La Dilettante]

Delicious! I made these this morning (cooking ahead for tomorrow night's Hallowe'en party!) and I only hope they don't all get eaten before my guests arrive! I'm serving a pickup-food-only menu, and really needed something to accompany the sliced smoked pork/buns. This is perfect! I omitted the bacon, but that was the only change I made.