Mini Stuffed Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.4
- Total Fat: 3.8 g
- Cholesterol: 10.4 mg
- Sodium: 106.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.8 g
- Protein: 4.9 g
View full nutritional breakdown of Mini Stuffed Potatoes calories by ingredient
Number of Servings: 12
Ingredients
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12 small potatoes, about 2 inches in diameter (1 1/2 pounds total)
1 tablespoon olive oil
3/4 teaspoon plus 1/2 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
Directions
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.
Serving Size: makes 12 servings
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.
Serving Size: makes 12 servings
Member Ratings For This Recipe
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MUDBUNNY5
