Mini Stuffed Potato Appetizers

1. 1

   Heat oven to 375 degrees F.

2. 2

   Cook potatoes in boiling water 15 min.

3. 3

   or until tender; drain.

4. 4

   Cool slightly.

5. 5

   Remove pulp from 6 potatoes; place pulp in bowl.

6. 6

   Discard skins or reserve for another use.

7. 7

   Cut remaining potatoes lengthwise in half.

8. 8

   Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl.

9. 9

   Place shells in shallow baking dish.

10. 10

    Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well.

11. 11

    Spoon into potato shells; top with cheese.

12. 12

    Bake 10 min.

13. 13

    or until potatoes are heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.