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Mini Gorgonzola Stuffed Potatoes

 Mini Gorgonzola Stuffed Potatoes
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
48 ServingsPrep: 50 min. Bake: 10 min.


  • 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


  • 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

2 of 2

Mini Gorgonzola Stuffed Potatoes (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.