Mini Stuffed Potatoes

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




  • Preheat oven to 400°F.
  • Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
  • Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
  • 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.
  • 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.
  • Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
  • Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.

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  1. 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.


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