MINI STUFFED POTATO APPETIZERS

Mini Stuffed Potato Appetizers image

These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 small red potatoes (2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. butter, softened
2 tsp. minced fresh chives
1/8 tsp. pepper
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

Heat oven to 375ºF.
Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
Bake 10 min. or until potatoes are heated through and cheese is melted.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 7 g