TWICE-BAKED MINI POTATOES

Twice-Baked Mini Potatoes image

Provided by Taste of Home

Time 40m

Yield 30 appetizers.

Number Of Ingredients 11

15 small Yukon Gold potatoes
2 tablespoons butter
1/4 cup 2% milk
2 tablespoons spreadable garlic and herb cream cheese
1-1/2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices bacon strips, cooked and crumbled
1/2 green onion, thinly sliced
2/3 cup shredded cheddar cheese, divided
2 teaspoons minced chives

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

Nutrition Facts :