Mini Gorgonzola Stuffed Potatoes |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 48 |
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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 Ingredients:
48 small red potatoes |
4 ounces cream cheese, softened |
1/3 cup sour cream |
1/4 cup butter, softened |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups (6 ounces) crumbled gorgonzola cheese |
4 thick-sliced bacon strips, cooked and crumbled |
1/4 cup grated parmesan cheese |
2 tablespoons minced chives |
Directions:
1. 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.
2. 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.
3. 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.
4. Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives. Yield: 4 dozen.
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