Mini Stuffed Potatoes

• small potatoes↗15

  red or white skinned

• olive oil↗1 tablespoon
• sour cream↗1 cup
• crumbled gorgonzola1⁄2 cup

  or any blue cheese

• roasted walnut1 cup

  chopped

• chives1⁄4 cup

  finely chopped, divided

• bacon↗2

  cooked, crumbled

• coarse salt↗1⁄2 teaspoon
• fresh cracked pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.

3. 3

   Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.

4. 4

   Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.

5. 5

   Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.

6. 6

   Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.

7. 7

   Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.