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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
  • Total Time
    Prep: 50 min. Bake: 10 min.
  • Makes
    4 dozen


  • 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 15x10x1-in. baking pans. Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives.

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