Mini Gorgonzola Stuffed Potatoes Recipe

Mini Gorgonzola Stuffed Potatoes Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Mini Gorgonzola Stuffed Potatoes Recipe

Prep: 50 min. Bake: 10 min.

Yield: 48 Servings

50 10 60

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

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 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.

Nutritional Facts 1 stuffed potato equals 73 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 104 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Mini Gorgonzola Stuffed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p30