Mini Stuffed Potatoes

Mini Stuffed Potatoes
Servings: 12 Prep 20 mins Bake 400°F 30 mins


  • 12 small potatoes, about 2 inches in diameter (1 1/2 pounds total)
  • 1 tablespoon olive oil
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 6 tablespoons reduced-fat sour cream
  • 2 ounces crumbled Gorgonzola cheese
  • 1 bunch chives, snipped
  • 4 slices turkey bacon, cooked and finely chopped

Make It

1. Heat oven to 400 degrees F.

2. Trim a small amount off one side of each potato so they lie flat. Toss potatoes with oil and place on a baking sheet, cut-side down. Sprinkle with 1/4 teaspoon of the salt. Bake at 400 degrees F. for 25 to 30 minutes or until tender. Cool slightly.

3. In a small bowl, blend remaining 1/8 teaspoon salt, sour cream, Gorgonzola and half the chives.

4. Slice off top of each potato and scoop out about 1 tablespoon of the flesh, reserving for another use. Stuff each potato with a generous tablespoon of the sour cream mixture. Sprinkle bacon pieces and remaining chives over the tops. Serve slightly warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 77, Fat, total (g): 4, chol. (mg): 12, sat. fat (g): 2, carb. (g): 7, fiber (g): 1, pro. (g): 3, sodium (mg): 202, Percent Daily Values are based on a 2,000 calorie diet.