MINI GORGONZOLA STUFFED POTATOES
Give twice-baked potatoes a tasty twist by using red potatoes, filling with a rich, creamy filling and serving as an elegant appetizer.-Janis Scharnott, Fontana, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Scrub potatoes; place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. Cut thin slices from potato bottoms to level if necessary., In a large bowl, mash the pulp with cream cheese, sour cream, butter, garlic, salt and pepper. Stir in Gorgonzola cheese and bacon. Spoon mixture into potato shells; sprinkle with Parmesan cheese., Place in two ungreased 15x10x1-in. baking pans. Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives.
Nutrition Facts :
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